Corned Lamb Hash
This savory corned lamb hash features tender corned lamb, diced red potatoes, and sweet cabbage, all infused with fragrant leeks. A hearty and flavorful twist on the classic corned beef hash, this dish is perfect for breakfast, brunch, or even a comforting dinner.
Ingredients
CORNING BRINE
TO MAKE HASH
TO COOK HASH
Instructions
TO CORN LAMB
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In a Dutch oven or large stock pot add 4 quarts water, kosher salt, brown sugar, pickling spice blend, pink curing salt, garlic and stir. Bring to a boil, lower to simmer and cook until salt and sugar have dissolved. Turn off heat and cool.
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Remove netting from lamb and open up leg. Cut on natural seam in middle (see video) and using a serving fork or other long pronged tools carefully pierce the leg on all sides to allow the cure to get into the center of the meat.
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In a large container or large sealable plastic bag place pieces of lamb leg. Pour cooled brining liquid over and cover or seal. Store in a refrigerator for 6 days, turning and rotating lamb on day 3. On day 6 remove from brining liquid, straining and reserving the spices and discarding the liquid.
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Cooking the Corned Lamb
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Place the prepared lamb in a Dutch oven. Add strained reserved pickling spices and pour in 4 cups water.
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Bring up to a simmer and cover. Cook for 2.5 hours (sliceable) or up to 34 hours (shreddable). Remove from water and refrigerate to cool.
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Strain the water the lamb was cooked in and return to a simmer.
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Add potatoes, bring to another simmer, reduce heat and cover and cook until about 50% done (see note 1). Skim out potatoes and allow to fully cool.
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In the same water, now cook your leeks. Same method, this takes about 10 minutes and will turn partially transparent. Skim out and allow to fully cool. Now discard water
TO MAKE HASH
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Grind each ingredient (lamb, potatoes, leeks, and raw onions) in batches and stir to combine.
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Add seasonings and stir until combined. Test cook a small batch to check for salt level. Always test the salt with hot food. Cold foods can taste under salted until heated, leading to oversalting
TO COOK HASH
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Add Canola oil to a pan and heat to simmering (while you are doing this prepare your eggs to your liking, this will go fast).
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Add hash to pan and flatten out to about 1/2" thick.
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Allow to brown and crispen and then turn over and allow to brown that side.
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Transfer to a plate when it is crispy enough and top with your favorite eggs and hot sauce. Enjoy!
Note
Note 1: Use a knife to see if it will easily go into the potatoes. It should start to go in but you should feel some resistance. Over cooking the potatoes is not a deal breaker but can change the texture and make an overly soft hash
Note 2: I do this in a grinder because I like the texture I grew up with from the can but you can certainly chop it up with a knife and leave it more chunky and rustic
