Recipe by Kathy Sterling
Our families have enjoyed this standard family recipes for decades. It is not what most people think of when they hear Corned Beef Hash. This is more like a stew with corned beef added. Since we have a cajun heritage, it is roux based. Warm and harty, it is a standard in our family.
- 1 cup cooking oil
- 1 cup flour
- 6 cups potatoes
- 6 cups water
- 1 (12 ounce) can corned beef, Libby's brand
- 1 large yellow onion, finely chopped
- 2 teaspoons salt
- 2 teaspoons pepper
Directions See How It's Made
- In a deep microwave proof dish, combine cooking oil and flour, mixing well.
- Put into microwave and cook on high, stirring every 3 minutes until dark brown, a chocolate color. Be careful as it gets very hot.
- Set Aside and cool.
- Peel and cut potatoes into medium sized chunks.
- In a large dutch oven pot, heat water to boiling.
- Gradually add roux mixture stirring well to blend. Mixture should not be medium consistency, not runny.
- Add Corned Beef, potatoes, onions, salt and pepper bringing to a slow boil.
- Reduce heat to simmer and cook covered until potatoes are done, about 30 minutes.
- If mixture is too thick, add more water. If it is too thin, add more roux.