This amazingly tasty meal may take a little time to prepare but it's totally worth it! If you don't like beef, you can try with another meat.

Type: Lunch

Cuisine: French

Keywords: corned beef hash, beef hash

Recipe Yield: 6 servings

Calories: approx. 400 kcal/serving

Preparation Time: 0H15M

Cooking Time: 4H30M

Total Time: 4H45M

Recipe Ingredients:

2 pounds uncooked corned beef brisket (about 1 small), rinsed, trimmed if fatty, spice packet discarded if included

4 sprigs parsley

3 torn bay leaves

1 tablespoon black peppercorns

1 tablespoon coriander seeds

yellow mustard seeds

a medium onion, peeled and halved

1 large russet potato, peeled and halved crosswise

¼ cup chopped fresh flat-leaf parsley, plus more for serving

Kosher salt and freshly ground black pepper

4 tablespoons unsalted butter

1 teaspoon distilled white vinegar

20 quail eggs

chopped fresh chives (for serving)

Recipe Instructions:

Step 1: Let's start with the corned beef. Take the corned beef and place it in a large Dutch oven or other heavy pot you have around. Add water to it and then, make sure the water covers it by 1 inch. Next, add the parsley sprigs, bay leaves, peppercorns, coriander seeds, and mustard seeds. This will give it a unique flavor!

Step 2: Now, bring everything to a boil. After that, reduce the heat, cover it, and let it simmer. Skim the surface every now and then and add more water to the pot, as needed. Make sure you keep the corned beef submerged at all times until it becomes tender. This should take you about 3 ½ – 4 hours.

Step 3: Next, add the onion and potato in the pot and cook them until they become very tender. This should take about 25 minutes. Then, remove the onion and potato from the pot, let them cool down and store them in the fridge.

Step 4: Let the corned beef cool in its cooking liquid. After it's cooled down, transfer it to an airtight container together with the cooking liquid. Make sure you add at least 1 cup, but if you can fit more, then add as much as you can. Cover the container and store it in the fridge.

Step 5: Now, let's move on to the hash. Take the airtight container out of the fridge and remove the corned beef. Now shred the meat enough to measure 2 cups. Don't discard the remaining corned beef, as you can use it later for sandwiches or snacks.

Step 6: Next, preheat the oven to 200°C. Grab the cooked onion and slice it thinly. Then, cut the cooked potato into half an inch pieces. Toss everything in a large bowl and add ¼ cup chopped parsley. After this, just moisten the mix with the cooking liquid if it's too dry and season with salt and pepper.

Step 7: The next step is to grab a medium-sized nonstick skillet and heat up about 2 tablespoons of butter over medium heat. Add half of the corned beef mixture and press it into a pancake. Cook undisturbed until the underside is brown and crisp. This should only take about 6 minutes.

Step 8: Then, set a plate over the pan and carefully invert the pancake onto the plate. Immediately, slide it back into the pan. Cook until it turns brown and crisp and then transfer the pancake to a plate and place it in a warm oven until ready to serve. Repeat this action with the rest of the corned beef mixture.