Holiday Hash

Not too long ago while skittering through Trader Joe’s a container of diced mixed vegetables caught my eye.  I paused just long enough to appreciate what looked to be a colorful collection of perhaps diced sweet potatoes or squash, red onion, maybe herbs…

My glasses were steaming up from my mask, but I think it read “Hash.” I quickly moved on, but this blurry visual stayed with me and continued to stimulate my imagination.

I planned to cook Cornish game hens for Thanksgiving.  I could picture the hen nestled in a bed of hash-like vegetables—further eliminating any trace of traditional stuffing. Since I had white sweet potato on hand I’d make it much like an ordinary stuffing and replace the bread with partially cooked sweet potato.

Hen and Hash

I’d start with a shallot or sweet onion, celery, and a jalapeno pepper for a little bite, plus good quality herbs such as sage, rosemary and thyme.  I’d briefly steam the diced sweet potato and toss it in the pan for a quick brown.  Thus, the Holiday Hash was born.

Sweet Potato Hash

The white sweet potato gives much more flavor, food value, and fiber than the usual gooey stuffing—and its slight touch of sweetness goes beautifully with poultry.

Hash and Egg

And yes, this hash is outstanding the next day with eggs.

Sweet Potato Hash

Inspired by Trader Joe’s prepped hash

Ingredients
1 large white sweet potato, peel and cut into ½” dice
⅓ cup water, approx.
2-3 Tbsp butter, divided
1 large shallot or sweet onion, dice
¾ tsp each dried sage and rosemary
½ tsp dried thyme
¼ tsp crushed red pepper flakes
2 stalks celery plus leaves, dice
1 large jalapeno, seed and dice
½ tsp each salt and fresh ground black pepper
¾ tsp paprika

Instructions

  1. Place diced sweet potato in ovenproof bowl, add water to cover bottom of bowl; cover and bake in microwave 2½ – 3 minutes, until the sweet potato begins to soften. Drain well.
  2. In a medium skillet over medium heat melt 1 Tbsp butter, add the shallot or onion and the dried herbs; cook to soften, 3-4 minutes.
  3. Add the remaining vegetables, a bit more butter if necessary, and season with salt and pepper. Continue to cook until vegetables begin to soften, 2-3 minutes.
  4. Increase heat slightly, add a bit more butter and the steamed sweet potato. Season with paprika, a bit more salt and pepper. Cook, loosen and turn with a spatula until the potato begins to take on color and brown on edges, 4-5 minutes. Serve or set aside for later use reheated. Serves 3-4

Reversal of Fortune

On St. Paddy’s Day I am reminded of the joys and pleasures that come from a simple pot of corned beef.  For me, one of the best benefits is the corned beef hash that follows the big blow out.

If you happened to read the previous post then you know it all changed this year.  Because of that, I suddenly had a glorious portion of corned beef already cooked and ready to go before St. Paddy’s Day— If I so wished.

It was indeed an awesome awareness when I awoke this St. Paddy’s Day realizing  I could have my favorite corned beef hash for breakfast!

hash plate,Pepper
Easy Corned Beef Hash

In the past it would have taken another day before I pulled out the food processor or meat grinder to process the leavings of the previously cooked corned beef, cabbage, and boiled vegetables into a lux hash.

On this morning, I keep the hash at its essence:  mere sweet onion and corned beef, and into the pan it goes.  I break up a bit of the moist corned beef, but for the most part that’s not necessary.  It forms its own hash.

hash, tabasco

Joy upon joy, on this St. Paddy’s morning as Irish music lifts the air, breakfast breaks forth with sweet, succulent hash—miraculously transformed from a simple corned beef.

Easy Corned Beef Hash topped with Egg

Ingredients

Per 2 servings

  • 1 tbsp butter
  • ½ small sweet onion
  • 2-½ cups corned beef, chop and shred lightly
  • 2 eggs
  • Tabasco Sauce
  • Salt and pepper

  Directions

Set a skillet (with a lid) over a medium setting, add the butter and heat until bubbly. Add the onion and sauté to softened, 2 – 3 minutes.

Add the corned beef and gently combine with onion; sauté to heat the corned beef and the onion browns around edges. 3 – 5 minutes.

In the pan, form the hash into 2 serving portions, make a slight well in their centers and crack an egg into each.  Drizzle @ 1 tablespoon water around edges to create steam, and cover with lid. Cook 3 to 5 minutes until the eggs are set and cooked to personal preference.

Pass tabasco sauce, and salt and pepper.    Serves 2

Post Paddy’s Day

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

Ingredients
2 cups cooked corned beef, minced
2 cups mixture of leftover chopped potatoes, carrots and onions
1 tablespoon vegetable oil
1 tablespoon butter

Instructions

  1. Place the corned beef and vegetables in a mixing bowl and gently mash to form cohesive mass. There should still be plenty of texture.
  2. 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.