It’s still St. Patrick’s Day for 1 hour and 43 minutes. Did you have your corned beef and cabbage today? We didn’t, but I did buy some corned beef at the store last night. (Yes, the kind in bag with a spice packet.) I bought some last year too, but we just didn’t have time to fix it for the holiday. I eventually had my daughter cook it, and I ended up using it to make Reuben Sandwiches. YUMMMM-O!! After the sandwiches, which we LOVE, there was a little meat left, but not much. I decided to see if I could figure out how to make corned beef hash. After all, hash is just a mixture of meat, onions, potatoes, and other seasonings, and I already had the corned beef ready. Should be easy-peasy, and it was! We loved it so much that I bought extra corned beef yesterday, and I’m thinking of getting another one or two for the freezer. I can’t wait to make it again, and top it with some fried eggs!
- 2-3 Tbsp unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2-3 cups finely chopped, cooked corned beef
- 2-3 cups chopped cooked potatoes, preferably Yukon gold
- Salt and pepper
- Chopped fresh parsley
1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
Serve with fried or poached eggs for breakfast.
Yield: Serves 4-6.