Better Corned Beef Hash
By Esther Boateng
Better corned beef hash starts with better ingredients. Instead of traditional corned beef, try grass-fed ground lamb, beef, or any other good quality meat. Ground meat cooks relatively quickly and you have the flexibility to flavor it according to your tastebuds. The same goes for diced potatoes. Sauté your potatoes in a pan, or season them with pepper salt and roast them in the oven with some ghee or duck fat, which is a slightly healthier option.
Better corned beef hash starts with better ingredients. Instead of traditional corned beef, try grass-fed ground lamb, beef, or any other good quality meat. Ground meat cooks relatively quickly and you have the flexibility to flavor it according to your tastebuds. The same goes for diced potatoes. Sauté your potatoes in a pan, or season them with pepper salt and roast them in the oven with some ghee or duck fat, which is a slightly healthier option.
Better Corned Beef Hash
Rated 3.0 stars by 1 users
Category
Main

Ingredients
2 Yukon Gold potatoes, peeled and diced
-
1 Tbsp. Dr. Cowan’s Garden A2/A2 Ghee
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1 tsp. Dr. Cowan’s Garden Organic Pepper Salt
- 1 onion, peeled and diced
- 3 garlic cloves, crushed
- 1lb grass fed ground meat
- 1 cup shredded cabbage
- 1 Tbsp. Dr. Cowan’s Garden Organic Carrot Powder
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1 Tbsp. Dr. Cowan’s Garden Organic Root Medley Powder
-
1 tsp. Dr. Cowan’s Garden Organic Kale Powder
-
2 Tbsp. Dr. Cowan’s Garden Organic Burdock Root Powder
-
1 Tbsp. Dr. Cowan’s Garden Organic Winter Squash Powder
-
2 tsp. Dr. Cowan’s Garden Organic Three-Beet Powder
- 1 tsp. Dijon mustard (optional)
- 1-2 Tbsp. bone broth
- 1/2 package halloumi cheese, diced and cooked (optional)
- 1 Tbsp. kimchi (optional garnish)
Directions
Pre-heat oven to 350 degrees F.
- Peel and dice potatoes.
- Steam potatoes in a pot for 20 minutes or until tender.
- Transfer potatoes to a baking tray.
- Coat potatoes with butter and Pepper Salt, and roast for up to 30 minutes or until golden brown.
- While the potatoes are roasting, peel and dice onion.
- Crush garlic cloves.
- Add ghee to a moderately heated pan.
- When the butter has melted, add onions and garlic to the pan and sauté for a few minutes until cooked.
Add your favorite cut of meat and the shredded cabbage to the same pan and cook for 15-20 minutes or until no longer pink.
- Add vegetable powders and Dijon mustard and stir.
- Add a splash bone broth to the meat mixture to prevent it from sticking to the pan.
- When you’re satisfied with the taste and consistency, add the roasted potatoes.
- If you’re using halloumi, chop half a block of halloumi cheese into bitesize cubes and add it to a moderately heated pan.
- Toss halloumi constantly for a few minutes to avoid the cheese sticking to the pan.
- When the cheese turn golden brown, remove from the heat, and add to the hash mixture.
- Serve warm and garnish with kimchi.
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