St Patrick’s Day is one of my favorite days of the year—it’s right up there with another food day, Thanksgiving. Mid-March, my east coast roots tend to surface and the need for corned beef rages!
Of course, it wouldn’t be worth getting out of bed if I wasn’t secure in the knowledge that corned beef and cabbage were planned for later in the day.
Over the years, I’ve gotten in the habit of making more than necessary so there will be leftovers. One of the spoils of the day is the assurance that corned beef hash is also right around the corner.
Hash hardly requires a recipe. I used to grind the corned beef and vegetables in a meat grinder; later the grinder was replaced with the food processor.
Now, I simply mince up the cooked beef, chop up some of the boiled potatoes, carrots, onions—and perhaps toss in a bit of cabbage. Then, I give it a good mash to bind it all together, and drop it into a skillet, either in one mass or in separate patties, and cook until hot and crispy.
Add an egg or two and it’s a beautiful thing.
Post St. Paddy’s Day Corned Beef Hash
2 cups cooked corned beef, minced
2 cups mixture of leftover chopped potatoes, carrots and onions
1 tablespoon vegetable oil
1 tablespoon butter
- Place the corned beef and vegetables in a mixing bowl and gently mash to form cohesive mass. There should still be plenty of texture.
- Heat 10-12” skillet over medium heat and form the hash into patties. Place in the pan and heat until crisp on bottom, about 5-7 minute. Turn and repeat on second side. Serve with eggs of choice. Yield: 4-6 servings.