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 don’t have a preference of flat cut versus point cut. While the flat cut is less expensive and a little easier to slice, the more marbled point cut is tasty and often more economical. 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.
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 20 minutes and is fabulous with a fried or 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?
- 1 tbsp olive oil
- 1 cup small diced leftover corned beef
- 1 cup small diced leftover boiled potatoes
- Heat a nonstick skillet over medium heat. Add the olive oil.
- Pour the diced corned beef and potatoes into the skillet. Cook, stirring frequently, until browned and hot -- about 15 minutes.
- Drain excess oil from the pan. Divide evenly between two places. Serve with a fried, poached or over easy egg, as desired.
This is delightful served with poached, sunnyside up, over easy and fried eggs.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 412Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 111mgSodium: 1106mgCarbohydrates: 16gFiber: 1gSugar: 1gProtein: 22g