We had our St. Patrick's Day corned beef dinner yesterday for Sunday Supper, I followed my traditional way of making everything and it was all great - really, it might seem like a lot of work (and I might make it a little bit more time consuming because I pretty much cook everything separately instead of all together in a large pot or crockpot) but it's not a hard meal to pull together at all.
We don't have a ton of leftovers but there is enough to make some corned beef hash which I absolutely love. I rarely buy it in the can, looking at the nutritional values sort-of turns me off of it - but if I make it homemade there is no label staring me in the face and I can just think of it as 'healthier'. Right or wrong it's my justification for eating hash and eggs and not feeling guilty hahaha.
I don't have an actual 'recipe' and just wing it - dice up leftover cooked corned beef hash, cooked potatoes and carrots, onions, bell peppers...whatever you have. I sauté the onion and peppers for a couple of minutes to soften them and then add the other ingredients. Cook, stirring frequently, until everything is hot and crispy. I like to serve it with poached or basted eggs but a fried egg is pretty standard and also delish.
Here is a recipe I found at The Pioneer Woman, I find her recipes are usually straightforward and reliable:
- 3 medium Yukon Gold potatoes (about 1 lb.)
- 3 T. unsalted butter, divided
- 1/2 t. kosher salt, plus more to taste
- 1/4 t. black pepper, plus more to taste
- 2 cups cooked corned beef, diced
- 1 cup yellow onion, diced
- 1 cup green bell pepper, diced
- 1 clove garlic, finely chopped
- 4 sunny side up eggs, for serving
- hot sauce, for serving, optional
- Place the potatoes on a microwave-safe plate. Prick 2 to 3 times each with a fork. Microwave on high, turning once, until you can press a fork into the potatoes easily, about 6 minutes (for large potatoes, this might take a couple of minutes longer). Let cool to room temperature, then dice.
- 2Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the diced potatoes in a single layer, sprinkle with the salt and pepper, and let cook until golden brown on one side, about 4 minutes. Flip the potatoes and cook, flipping occasionally, until crispy on all sides, about 4 minutes more. Transfer the potatoes to a plate.
- 3Return the skillet to medium heat and add the remaining 1 tablespoon of butter, the corned beef, onion, and bell pepper. Cook, stirring occasionally, until the corned beef starts to brown and the vegetables soften, about 8 minutes. Stir in the garlic and cook 2 minutes more. Add the potatoes to the skillet and more salt and pepper, if you like. Stir to combine and reheat the potatoes for a couple of minutes.
- 4Serve with sunny-side up eggs and hot sauce.
3.17.20: TT: marinated artichokes
3.17.16: photo class - landscapes
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