Copycat "Who Hash" from The Grinch
Making Who Hash inspired by How the Grinch Stole Christmas - and a copycat of the "Who Hash" you can find at Universal Studios!
Ingredients
FOR CORNED BEEF
- 2-3 lb corned beef flat cut brisket pre-brined & rinsed, room temperature
- 1 tablespoon pickling spices recipe follows (you will have leftover spices)
- 1 cinnamon stick or can sub 1/4 teaspoon ground cinnamon
- 2 star anise pods or can sub 1/4 teaspoon ground star anise
- 1 teaspoon salt
- 1 teaspoon pepper
- 4-6 cups beef broth or enough to cover the brisket completely
FOR PICKLING SPICE BLEND
- 1 tablespoon peppercorns
- 1 tablespoon mustard seeds
- 2 bay leaves roughly crushed
- 1 teaspoon cloves
- 1 teaspoon ground ginger
- 1 teaspoon coriander
- 1 teaspoon cardamom
FOR WHITE CHEDDAR CHEESE SAUCE
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups milk
- 8 oz aged mountain cheddar cheese chopped
- 1 tablespoon whole grain mustard
- 1 teaspoon cayenne pepper
FOR TOTS
- ½ - 1 bag tater tots or enough to fill bottom of casserole dish in an even layer
- 2-3 green onions for topping
Instructions
- Rinse the flat cut corned beef brisket and remove any excess fat from the top. There should be a "fat cap" on the bottom. Bring the brisket slab to room temperature.
- Preheat the oven to 350°F. Place the corned beef flat cut brisket into a heavy bottom pot or Dutch oven over medium high heat. Season with salt and pepper and add in the pickling spices.
- Pour the broth over the brisket so that it is completely covered. Bring to a rolling bubble then cover and transfer to the preheated oven. Cook until the internal temperature of the corned beef reaches at least 145°F to 150°F* - or about 45-60 minutes.
- While the corned beef is cooking, make the roux base for the cheese sauce by melting butter over medium heat. Whisk in the flour then slowly pour in the milk while whisking constantly. The roux should thicken as it cooks and more milk is added.
- Add the cheese, whole grain mustard and cayenne pepper to the sauce. Stir until the cheese has melted completely and the sauce has thickened, about 15-20 minutes. Reduce the temp to low and keep warm while preparing the rest of the ingredients. Stir occasionally.
- When the corned beef has finished cooking, remove it from the oven. Remove the beef from the broth and discard the remaining broth. Rest the corned beef for at least 25 minutes.
- Change the oven temp to the recommended cooking temperature on the hash brown package (usually 425°F or 450°F). Grease a casserole dish with cooking spray then arrange the hash browns in an even layer. Bake the hash browns according to the instructions on the packaging, but cook for about 5 minutes less than recommended.
- While the tots are cooking, slice the corned beef into bite sized pieces.
- About five minutes before the recommended cooking time is up, remove the tater tots from the oven. Spread the corned beef brisket on top as desired. Drizzle on about half of the cheese sauce. Return to the oven and finish cooking until the tots are crispy - about 5-10 more minutes.
- Drizzle the rest of the cheese sauce on top of the cooked Who Hash after it has finished baking. Sprinkle on green onion from edge to edge. Serve right away from the casserole dish or spoon into cleaned cans for a Grinch-style dining experience. Add more green onions as topping as desired. Enjoy! Oh Merry Merry!
Notes
*For a more well-done corned beef, cook to 165°F (it will no longer be pink at this stage).
Tried this recipe?Let us know how it was!