As a vegetarian, I have never eaten or made corned beef hash, but I was watching Guy Fieri’s Diners Drive ins and Dives last night and he went to this nifty little retro restaurant (I wish I could remember what it was called, so I could look it up for you) but this lady was making corned beef hash and it looked pretty straighforward. Here is a Recipe
The gal on the show did something a little bit different, though. She got an already brined, but un-roasted corned beef, then she roasted it in the oven, until it was most of the way done, and while it was still hot, she took it out and rubbed it all over with brown sugar and then poured quite a bit of prepared spicy brown mustard all over it (she said to do this while it’s still hot) then she stuck it back in the oven and continued to roast it for about an hour. Fieri said it was the best corned beef hash he’d ever eaten. She used red potatoes in her hash.
The Following Recipe is for making a similar corned beef (although this is one that has cabbage, because it’s for St. Paddy’s Day) but this sounds very similar to the way the woman in the diner prepared the corned beef before it was ready for her hash.
But most people, to save time and trouble, simply purchase an already roasted corned beef.