Corned Beef Hash

Directions

1. 1
   Add the brisket to a large pot and cover it with water.
2. 2
   Add the bay leaves and season with salt and pepper, to taste.
3. 3
   Boil the brisket over medium-low heat until tender.
4. 4
   Remove from the water and set aside.
5. 5
   In a medium skillet over medium heat add the onions, garlic, thyme, Worcestershire, and hot pepper sauce.
6. 6
   Saute until the onions are soft, about 5 minutes.
7. 7
   Season with salt and pepper, to taste.
8. 8
   Add the wine and stir to deglaze the pan.
9. 9
   Bring a large pot of water to a boil over medium heat.
10. 10
    Add the potatoes and cook until tender.
11. 11
    Drain and set aside.
12. 12
    Combine the mustard, Worcestershire and hot pepper sauce in a small bowl.
13. 13
    Add the brisket, the potato mixture and the mustard mixture to the bowl of a stand mixer with a paddle attachment.
14. 14
    Pulse until the beef becomes stringy.
15. 15
    Don't overmix.
16. 16
    Pull off any excess fat.
17. 17
    Serve or store in the refrigerator for later use.