St. Patrick’s Day is next week, so it’s almost time to break out the Harp beer and slice the corned beef. Not kidding.
When Foodily asked me what we’ll be eating on St. Patrick’s Day, I giggled. As much as I am a firm believer in authentic foods, I am also a full-fledged, card-carrying, head-over-heels fan of corned beef and cabbage. And while that’s not really Irish per se, I have been eating it for St. Patrick’s Day since I was a wee little thing.
You bet your britches we’ll be having that this year too.
When it comes to purchasing corned beef, I prefer a flat-cut of it (instead of the more marbled point cut). I love marbling as much as the next girl, but in corned beef, leaner and more evenly sized slices are my preference — and you get that with the flat cut. As for the veggies in the dish, of course there has to be cabbage, which I love. Additionally, I always toss in potato chunks (red or Yukon gold) and carrot pieces.
So, here’s my Foodily St. Patrick’s Day menu. Let me call your attention to the cheesecake. Wow, it sounds amazing, right?
One of my favorite part of any holiday is the leftovers, and St. Patrick’s Day (at my house) means corned beef begging to be used. And what is corned beef perfect for? Hash, of course! This corned beef hash can be whipped up in about 15 minutes and is fabulous with a poached egg (or sunny side up, if you prefer).
To make the hash, you start by finely dicing the leftover corned beef and potatoes.
Then you mix it all up.
Then you fry it up. And voila! You have a fabulous Homemade Corned Beef Hash.
What will you be eating this St. Patrick’s Day?
Corned Beef Hash
4 ounces leftover corned beef
4 ounces leftover boiled potatoes
1 tbsp olive oil
Heat a medium skillet over medium heat.
While the skillet is heating, dice the corned beef and potatoes into a 1/4-inch dice. Add them boil to a mixing bowl and stir to mix ‘em up.
Once the skillet is hot, pour the olive oil in. Give it about a minute to heat up, swirling it around the pan while you wait. Then, add the corned beef and potatoes to the pan. They should give a good sizzle when they hit it.
Cook, flipping once or twice with a good metal spatula, until golden brown — about 6-8 minutes.
Serve immediately. This hash is awesome with a poached egg on top.
Disclosure: I am a paid brand ambassador for Foodily, however the opinions expressed are my own.