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Corned Beef Gnocchi Hash

Corned beef hash, but instead of regular potatoes, it uses gnocchi.
Prep Time1 hr
Cook Time3 hrs
Curing10 d
Total Time10 d 4 hrs


Corned Beef

  • 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.