Monday, March 21, 2016

Corned Beef Hash

Corned Beef Hash

I’m not going to lie, I am not going to be a great Irish wife.  I like corned beef and cabbage, don’t get me wrong, but after my one initial meal of corned beef, cabbage, potatoes and carrots on some rye bread with spicy mustard…I’m good.  I don’t seek it out again, but I as with everything I always make too much!  I love repurposing things, but after egg rolls and pizza I was beginning to feel tapped out.  After dinner it was packaged up in Tupperware, and left in the fridge where it likely would sit until my fiancée decided that he wanted it again, every time I opened the fridge it taunted me, taking up space and giving me a dirty look.  I woke up on Saturday morning with the worlds craziest hankering, I wanted corned beef hash!  Thus the inception of this corned beef hash.  With some left over ingredients and some refrigerator staples, and topped with some shredded cheese and an egg and you have yourself an unctuous brunch. 

6 oz. left over corned beef, cut into large cubes (you could also use deli corned beef sliced into a large piece and diced)

3-4 left over potato wedges, drained and sliced thick

5 left over carrots, drained and sliced thick

1 medium onion diced

1 red pepper diced

1 tsp. Italian seasoning

Salt and pepper to season

Shredded cheese for topping

Eggs cooked how you wish for topping

1-2 tbsp. coconut oil (whatever oil you like to cook with)


In a large skillet (cast iron if you want!), add cooking oil and get it hot, add onions and peppers and sauté.  In a separate skillet, add additional cooking oil and add the corned beef, the goal is to let the corned beef begin to get crisp and render some of the fat out of it.  Add the sliced potatoes and carrots to the original pan and stir, season with salt and pepper, and press down with a spatula.  This is a very visual recipe, so depending on your pan, your stove and how hungry you are you want to watch these pans carefully.  Flip your potato mixture and add your corned beef mixture to it, press down again and let cook until desired level of crispyness occurs. 

I am aware this is super vague but this really is a recipe that is about transforming leftovers with no fear, you could even cut up some cabbage and add it to your mixture! I served mine with cheese and a poached egg because this screamed for some runny yolk.  Have fun with this, it would also make an excellent midnight snack.  Fun tip, left over corned beef can only be safely kept in the refrigerator for up to 4 days, but if you freeze it, it can stay safely in the freezer for up to 3 months! Hash whenever you want it!!!

No comments:

Post a Comment