One of my favorite things to do when coming up with recipes is replace potatoes in a classic dish with gnocchi. Corned beef hash is easily one of my favorite meals, so I am surprised I didn’t try making a version with gnocchi before!
When I was originally planning to make this, the store didn’t have any corned beef so I just grabbed a brisket and made a quick version myself. I have done this before the traditional way with pink salt, but I didn’t have any on hand, so I tried the method that has been popular lately, using celery for nitrates and beets for color. I want to make it clear that this is not nearly as safe of a way to make corned beef and probably not even technically “corned beef”. For me, if you use plenty of salt and only marinate this for a week, cooking it immediately after, there isnt much concern for bacteria growth.
This was my brine mix. Celery, a few beets to still get a red color, then threw in a bunch of salt, sugar, and pickling spice. When you mix this with the meat, it is more of a rub, not a liquid, but after a few days it becomes more of a marinade.
Let it sit for about a week in the fridge, moving it around every other day or so to evenly distribute the spices.
After it cures, you need to soak it in water for about an hour or it will probably taste too salty.
Then boil it for a few hours until cooked through and tender.
Meanwhile, make the gnocchi. I wanted them to be square to help brown and also have a different look than most gnocchi.
The sliced brisket and some peppers and onions.
After boiling the gnocchi, sauté it to brown, then add the peppers and onions for a few minutes, then finally the brisket.
Top with an egg and serve! So good.
I loved how this came out. The tender gnocchi was a great twist on corned beef hash. I could see this being popular at a quirky brunch spot. Just give me a bloody mary!
I definitely suggest doing this recipe with a store bought corned beef, but I have provided the measurements for the homemade “corned beef” below. Make at your own risk.
Corned Beef Gnocchi Hash
- 3 pound lean brisket
- 4 ribs celery
- 2 beets
- 1/2 cup pickling spice
- 3/4 cup salt
- 1/4 cup sugar
- 3 or 4 potatoes roasted until tender
- 1 egg
- 1 cup flour
- salt and pepper
- 1/2 an onion diced large
- 1/2 a bell pepper diced large
- a few eggs
- salt pepper, and cumin
- 2 tablespoons butter
- Put the brisket into a plastic bag. Mix the brisket ingredients in a food processor and add them to the bag. Put in the fridge for 7-10 days until cured through. Pull out the bag every couple days to shake it up and distribute the flavors.
- Soak the brisket in cold water for one hour. Then lightly boil it in new water for about 3 hours or until tender. Allow to cool for 10 minutes, then slice it thin.
- Use a potato ricer or food mill to break up the potatoes. Stir in the egg, then add about half the flour. Continue adding flour until the dough is formed and is smooth and only slightly sticky.
- Split the dough into 4 parts and roll it out. Cut it into small pieces and then form each one into a square shape. Repeat with the rest of the dough until all the gnocchi is formed.
- Boil the gnocchi for about 3 minutes until cooked through. Add it to a pan with some oil and cook on high to brown, about 3 – 5 minutes. Add in the pepper and onion and cook 3-5 more minutes to soften the veggies.
- Season with salt, pepper, and cumin. Stir in about a cup of chopped brisket and the butter and cook until melted and warmed through. Serve and top with fried eggs.