Corned Beef Hash - Ocean's Grille

By grammadot

Ingredients

• 1 (6-pound) corned beef brisket, with pickling spices
• 4 large Idaho potatoes, peeled and cut into a 1/4-inch dice
• 2 teaspoons kosher salt
• 1/4 cup canola oil, plus 2 tablespoons, divided
• 2 large Spanish onions, finely diced
• 2 teaspoons ground coriander
• 1 tablespoon plus 1 teaspoon ground black pepper
• 1 tablespoon garlic powder

Preparation

Step 1

To prepare corned beef brisket
Cut the brisket in half, set aside. Using a large pot over medium-high heat, bring enough water to cover the brisket by 2 inches and the pickling spices to a boil. Add the brisket and cook for 30 minutes. Reduce heat to medium low, cover and simmer for 2 1/2 hours.
Using a large colander filled with ice, drain cooked brisket and allow cold running water to cool meat for 15 minutes.
Cut the meat into 1-inch cubes. Working in batches, place cubed brisket in a food processor fitted with metal blade. Process until finely ground and place in large mixing bowl.
Fill a medium saucepan with enough water to cover potatoes. Add salt. Bring to a boil over medium-high heat. Add diced potatoes and cook until tender, about 10 minutes. Transfer to a colander and cool under cold running water. Drain potatoes and add to prepared meat.
Using a large saute pan over medium heat, heat 1/4 cup canola oil. Add onions and cook, stirring frequently, until caramelized. Add to beef mixture with coriander, pepper and garlic powder; mix thoroughly. Divide into 8 equal portions and form patties approximately 1/2-inch thick.
Heat remaining 2 tablespoons canola oil in a large non-stick saute pan over medium-high heat. Place patties in pan, without allowing them to touch, working in batches if necessary. Cook until light brown and crispy, about 3 minutes per side. Keep patties warm in a low oven tented with foil. Serve with eggs of your choice.