Corned Beef Hash
St. Patrick’s Day has come and gone, leaving us with fond memories, a touch of green, and, if we’re lucky, some delicious leftover corned beef. While the traditional feast is always a hit, the days following this festive holiday present a perfect opportunity to get creative in the kitchen. Today, we’re diving into the world of comfort food by transforming those savory remnants into a dish that will make your taste buds dance a jig – homemade corned beef hash.
The Morning After Magic
Imagine waking up to the aroma of sizzling corned beef dancing through the air. That’s the magic of repurposing your St. Patrick’s Day leftovers into a breakfast that will start your day on a high note. Corned beef hash is not just a meal; it’s an experience, a symphony of flavors that brings together the hearty essence of Irish cuisine with the simplicity of home cooking.
A Dish With History
Corned beef hash has roots that run deep, with variations found across many cultures. It’s a testament to the ingenuity of home cooks who, throughout history, have made the most of their available ingredients. This dish is a nod to resourcefulness, turning the remnants of a celebratory meal into something new and exciting.
Crafting Your Culinary Masterpiece
The beauty of corned beef hash lies in its simplicity and the personal touch you can add. It starts with dicing up those lovely pieces of corned beef, which carry with them the flavors of the holiday – the spices, the brine, and the tender care with which they were prepared. Then, you’ll forage through your pantry for the supporting cast: potatoes, onions, and perhaps a clove of garlic or two.
As you heat your skillet, consider the transformation taking place. What was once the centerpiece of your St. Patrick’s Day spread is now becoming a versatile dish that could serve as a robust breakfast, a satisfying lunch, or even a casual dinner.
The Art of Non-Recipe Cooking
This is where intuition takes the lead. There are no strict measurements or rigid steps to follow. You’ll chop, you’ll fry, you’ll season – all by feel, taste, and the sheer joy of cooking. The hash is forgiving, welcoming even the most novice of cooks to try their hand at this culinary canvas.
You’ll know it’s ready when the edges of the potatoes turn a crisp golden brown, and the aroma becomes too tempting to resist. Serve it up with a poached or fried egg on top, or keep it simple with a dash of your favorite hot sauce or a sprinkle of fresh herbs.
Embracing Leftovers with Open Arms
Making corned beef hash from your St. Patrick’s Day leftovers is more than just a way to avoid waste; it’s a celebration of flavors, a creation of comfort, and a continuation of the festivities. It’s a reminder that sometimes, the best meals are born from the remnants of another.
So, as you bid farewell to the parades and the green attire, welcome the chance to extend the holiday spirit. Gather your leftovers, grab your skillet, and let the alchemy of the kitchen work its wonders. Who knows? This post-St. Patrick’s Day tradition might just become as anticipated as the holiday itself.
Corned Beef Hash
Equipment
Ingredients
- 6 tablespoons unsalted butter divided use
- 4 cups 1/2-inch diced russet potatoes (peeled russet potatoes)
- 1 small sweet onion small diced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 cups chopped cooked corned beef
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 diced red pepper
Instructions
- Dice up peeled russet potatoes until you get 4 cups. Then boil them just until fork tender, 5-10 minutes. Drain well.
- In a large skillet over medium heat, add 4 Tablespoons of the butter. Once melted, add the potatoes, onion, salt, and pepper. Cook, occasionally stirring, until the onions are softened and the potatoes and onion start to brown, 8-10 minutes.
- Add the corned beef, garlic powder, and onion powder to the pan. Stir, so everything is combined.
- Taking the back of a spatula, press the mixture down to form an even layer. Cook for 3-5 minutes or until a golden crust begins to form on the bottom.
- Scrape the bottom of the pan and flip up the hash, so the crusty part is on top. Add the remaining butter, and mix it in.
- Again, using the spatula, press the hash down to form an even layer. Cook another 3-5 minutes until golden on the bottom. Continue doing this until you reach your desired browning.
