March 16th, 2010 |

Corned Beef: The Day After…

Corned beef – you crave it once a year around St. Patrick’s Day – you cook it, it tastes amazing – but what do you do with all of the leftovers?!  Corned beef sandwiches are great (check out this post from last year for a delicious idea!), but if you are looking for something new, give this recipe for corned beef hash from Food Network a try:

Ingredients

  • 2 to 4 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • Kosher salt and freshly ground pepper
  • 2 cups diced leftover rutabaga, carrots, potatoes and leek
  • 2 cups chopped leftover corned beef
  • 2 tablespoons chopped parsley
  • 1 to 1 1/2 cups leftover corned beef cooking liquid

Directions

Heat 2 tablespoons butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.

Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.

Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

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1 comment to Corned Beef: The Day After…

  • Thanks for the great recipes! I’m sitting here looking at my hunk of corned beef and cabbage and have no idea what to do with them!! Hash it is!