Corned Beef Hash (Alton Brown) Recipe

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Corned Beef Hash (Alton Brown)
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  1. Melt the butter in a 12-inch cast iron skillet set over medium heat. Add the bell pepper and cook until it begins to brown slightly, approximately 5 to 6 minutes. Add the garlic, corned beef and cabbage, thyme, oregano and black pepper to the skillet and stir to combine. Once combined, spread the hash evenly over the pan and firmly press down with a spatula. Place a heavy lid, heatproof plate or second pan directly atop the hash and allow to cook until browned, approximately 10 minutes. After 10 minutes stir mixture, press down again, top with the lid and allow to cook another 5 to 6 minutes, or until browned. Serve immediately.
  2. Corned Beef and Cabbage:
  3. *Cook's note: Brisket should be prepared through the brining stage, but not cooked.
  4. Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
  5. After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.
  6. Corned Beef:
  7. Place the water into a large 6 to 8 quart stockpot along with salt, sugar, saltpeter, cinnamon stick, mustard seeds, peppercorns, cloves, allspice, juniper berries, bay leaves and ginger. Cook over high heat until the salt and sugar have dissolved. Remove from the heat and add the ice. Stir until the ice has melted. If necessary, place the brine into the refrigerator until it reaches a temperature of 45 degrees F. Once it has cooled, place the brisket in a 2-gallon zip top bag and add the brine. Seal and lay flat inside a container, cover and place in the refrigerator for 10 days. Check daily to make sure the beef is completely submerged and stir the brine.
  8. After 10 days, remove from the brine and rinse well under cool water. Place the brisket into a pot just large enough to hold the meat, add the onion, carrot and celery and cover with water by 1-inch. Set over high heat and bring to a boil. Reduce the heat to low, cover and gently simmer for 2 1/2 to 3 hours or until the meat is fork tender. Remove from the pot and thinly slice across the grain.
  9. Yield: 8 servings
  10. Prep Time: 30 minutes
  11. Cook Time: approximately 3 hours
  12. Inactive Prep Time: 10 days
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2403.51 Kcal (10063 kJ)
Calories from fat 1139.04 Kcal
% Daily Value*
Total Fat 126.56g 195%
Cholesterol 695.33mg 232%
Sodium 14370.93mg 599%
Potassium 4486.28mg 95%
Total Carbs 83.57g 28%
Sugars 47.48g 190%
Dietary Fiber 16.19g 65%
Protein 230.98g 462%
Vitamin C 222.1mg 370%
Vitamin A 3.2mg 106%
Iron 44.9mg 249%
Calcium 411.6mg 41%
Amount Per 100 g
Calories 96.13 Kcal (402 kJ)
Calories from fat 45.56 Kcal
% Daily Value*
Total Fat 5.06g 195%
Cholesterol 27.81mg 232%
Sodium 574.79mg 599%
Potassium 179.44mg 95%
Total Carbs 3.34g 28%
Sugars 1.9g 190%
Dietary Fiber 0.65g 65%
Protein 9.24g 462%
Vitamin C 8.9mg 370%
Vitamin A 0.1mg 106%
Iron 1.8mg 249%
Calcium 16.5mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 57.8
  • 61

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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