Tag Archives: cooking with leftovers

Corned Beef Hash Recipe, FTW!

Gentle Readers, one of the very best parts of corned beef is having leftovers. In fact, lean in close now, I actually prefer corned beef hash to the original corned beef. I know, I know, sandwiches are lovely and mustard is nice, but fried beef, onions, and potatoes? Winning.

Corned beef hash with eggs over medium and Irish soda bread.

Corned beef hash with eggs over medium and Irish soda bread.

For the record, this is as good as it looks, and was a huge hit with the whole crew.

Corned Beef Hash Recipe

1 Tablespoon of butter
3 Russet potatoes, peeled, diced, and boiled (I didn’t have cooked potatoes on hand, and if you don’t either, just boil them in water for 10-12 minutes–don’t salt it though), then drained and cooled
1 medium onion, diced
2-3 cups finely diced or cubed corned beef (not going to lie, I put the beef and the onion in the food processor for a few quick pulses, don’t judge)
milk, gravy, broth, etc.

1. Heat the butter in a cast iron skillet over a strong medium heat. Meanwhile, mix the potatoes, onion, and beef in a medium sized bowl. Add a liquid of some sort, just a bit, until the mixture holds together but isn’t soupy. (Don’t fret if it doesn’t form a patty, it is delicious no matter what.)

The corned beef mixture before the food processor.

The corned beef mixture before the food processor.

2. Put 3 or 4 generous mounds of corned beef mixture into the melted butter. Do not overcrowd the pan like I did. Cook for 10 minutes without messing with it, until it forms a nice crust.

Do not overcrowd the pan, it won't get crispy before you get hungry.

Do not overcrowd the pan, it won’t get crispy before you get hungry.

3. Now you can either flip it and repeat, or stick under the broiler (I chose this option because of the previous overcrowding issue).

Corned beef hash made healthy with spinach and ninjas.

Corned beef hash made healthy with spinach and ninjas.

4. When the corned beef hash reaches your desired amount of crispy, serve, preferably with runny eggs and hot sauce if you’re inviting me over.

That’s it. Very simple. Each time you make it, it will be different. That is part of the joy of cooking with leftovers. Are you a hash fan? What’s your method? Post a comment, send a tweet, or feel free to invite me over to dinner. 🙂

Email your leftovers, questions, and kitchen victories to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

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Coming up Friday, Life by a Kitchen Timer: A Discovery

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Weekly Menus: Week of 3/17/2013

Gentle Readers, while practice makes perfect, blog posts are not an ideal forum to test this theory. Apologies for the lateness of the post: a beautifully constructed installment was written, and then something went terribly and technically wrong and all was lost.

Irish Brown Bread at Rest

Irish Brown Bread at Rest

Alas, we soldier on! Lessons learned from this week (having flown over the handlebars teaching The Eldest Practical Cook Jr bike safety): pick up, dust off, keep going.

Sunday Night Vegetable: Carrot Cake

Sunday Night Vegetable: Carrot Cake

Another lesson learned: when you’re short of time, ask for help. TPCs Jr stepped up this week to write the menus and lists with a little bit of help. The Eldest, a lefty like me, has handwriting remarkably similar to mine. As we celebrate her birthday this weekend, I feel we may also celebrate a new TPC staff member.

Without further adieu, the weekly menus:

pc_blog 197

The Four-Square Grocery Shopping List:

The Four-Square Grocery Shopping List: 3/17/2013

The Four-Square Grocery Shopping List: 3/17/2013

Which translates into:

Sunday: Corned Beef and Cabbage
This is the late lunch menu, as we’ll be serving pizza at the birthday party. The slow cooker makes it easy, and the Irish brown bread makes it special.

Hot Bread Calling Out for Butter

Hot Bread Calling Out for Butter

Monday: Sammies
Hello leftovers. Combine the bread, add a special mustard (spicy, grainy, etc, you decide), and you have a meal fit for royalty.

Tuesday: Pasta
I’m going to add salad to that and call it a day.

Wednesday: Breakfast for Dinner
Corned beef hash perhaps? With toast or cornmeal pancakes? So many good options.

Thursday: Soup and Sandwiches
Whatever has not been consumed another way becomes soup. Add tomatoes to enrich and soften the beef, call it dinner.

No, really, I'll take one of everything: Swedish pancakes, corned beef hash, hash browns, eggs, and coffee.

No, really, I’ll take one of everything: Swedish pancakes, corned beef hash, hash browns, eggs, and coffee.

Friday: Nachos
TPCs Jr chose this to make Friday an easy cooking day for me. Thanks guys!

Saturday: Dine Out!
Field research suggestions? Send them my way!

How collaborative are you with your menus? Do you ask for input or dictate the schedule? Post a comment below! And now, I’m off to make a Birthday Carrot Cake!

Comments, questions, and quips can be emailed to practical cook at gmail dot com. Connect on Facebook: The Practical Cook Blog. (Thanks in advance for spreading The Practical Cook Blog word. Press “like” on Facebook today! Also, follow the food pictures on Instagram @amylewi.)

Follow practicalcook on Twitter

Coming up Wednesday, Leftover Salad, a Recipe of Sorts.

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Filed under Kitchen Philosophy, Weekly Menus