…every pantry has a story
Another favorite holiday food, this time it’s leftover style, corned beef hash. St Patrick’s day usually means there is a simmering pot of corned beef, onions, potatoes (a few extra for the hash), carrots and cabbage on the stove. One of my favorite meals, I add 2 tablespoons of Colemans sharp dry mustard, and ditch the seasoning packet that comes with the brisket, using fresh thyme and parsley instead. One of the things that I look forward to the most, the leftovers to make corned beef hash.
This is one of those simple recipes that with a few ingredients, you create a taste sensation. When I make this I prefer the corned beef chilled, it makes the dicing easier, and use a cast iron skillet. A well seasoned cast iron skillet gives you a non-stick surface with no worry about teflon leaching into your food. Cast iron cookware is a great investment, with proper care they will last a lifetime and beyond. As long as you never use soap, just hot-hot water and a nylon scrubbie, wipe it with a paper towel. The last thing is to set in on the stove, low heat, just for a few minutes. This process helps ensure that you have removed the moisture. I still use my Grandmother’s cast iron cornbread stick pans. Lodge is a great buy they have a line that is pre-seasoned, as long as you remember no soap, you shouldn’t need to re-season it. I also do not use salt in this recipe corned beef is already salty so there really is no need to add more to it. I prefer to make my hash into individual patties because you are able to create a nice crisp crust on them. You could prepare this by just putting it all in the skillet or on a griddle, and stir frying or chop cooking it with the spatula. If you do make it that way I would make the meat and potatoes chunkier. I like to serve hash with a dippy eggs, and a hearty bread such as irish soda or rye bread.
Here is what you will need:
After dicing the corned beef, potato, and onion use fresh raw onion not leftover, sprinkle on the pepper and mix together with your hands. Form the hash into patties, or however you prefer to prepare it. Heat the skillet over medium low heat, add the butter it should have a good sizzle to it when it hits the skillet. Place the hash into the skillet, using a spatula press down gently then cook for 10 minutes. After turning the hash pour a tablespoon of heavy cream onto each serving cook an additional 10 minutes, serve immediately.