It’s the day after the great Irish-American feast of St. Patrick’s Day. Whether you’re Irish or not, you probably had some permutation of New England boiled dinner or corned beef and cabbage. But today, is another day and if you planned well, and you know you did, because you always do, then you have leftovers. You can make hash. Corned beef hash is the perfect cure for a hangover, but of course, we all exhibited moderation. Hash is just good. Hash is simple. Hash is a quickie meal. We seem to only cook a corned beef at this time of year and we really do need to remedy that craziness and make it at other times during the year. It is great on the BBQ over indirect heat, but I digress. Back to hash.
I didn’t make cooked cabbage, I opted for slaw…heh, it’s cabbage, alright? So my leftovers consisted of corned beef, potatoes and gravy. When I make hash, I always sauté raw onion in some of the reserved corned beef cooking fat. You know, just cook it enough to take the rawness out, but not so much that it’s soft. This goes together quickly and is pretty straight-forward to make.
Add the potatoes, then the corned beef; don’t move it around too much. Let it pick up a bit of lovely brownness.
Then add the gravy and cook just until everything is hot. Look at that delicious mess with the steam fogging up my glasses! Now, pop the eggs on top and enjoy.
This recipe is for 2 people, but you can multiply it to feed the masses, if you wish.
Quick and Dirty Corned Beef Hash
- 1/2 onion, chopped
- oil or leftover fat from cooking the corned beef
- 2-3 leftover, cooked potatoes, coarsely chopped
- 1 1/2 cups diced or shredded leftover, cooked corned beef
- Leftover gravy to moisten, about 1/3 cup
- 3-4 eggs, poached or Perfect Fried Eggs
Heat the oil or drippings in a heavy skillet (I use cast iron). Add the onion and sauté until the onion is a bit limp, but not soft. Toss in the chopped potatoes; pan-fry until they become a bit browned and are hot (don’t move them around too much). Add the corned beef and pan-fry until heated through, stirring only occasionally. Pour the gravy over the mixture and stir it in. You’ll want this to be just moistened, not swimming in gravy (unless of course, you DO want it swimming in gravy; it’s your dish!).
Either poach or fry the eggs to your liking. Place a large spoonful of the mixture on 2 plates. Place 1 or 2 eggs on top and serve immediately with salt and pepper.
NOTE: Feel free to add a leftover diced carrot, parsnip, beets (really nice in this) and/or cabbage, if you wish. Just keep the veggies and corned beef to about a 1:1 ratio.
Quick and Dirty Corned Beef Hash Recipe©Marcia Lahens 2015. All rights reserved.
This is too easy. It’s good for breakfast, lunch, dinner or a late night snack. This goes together quickly, 10 minutes tops. I usually serve this with poached eggs, or I cook the eggs right in the hash, but today I did Perfect Fried Eggs.
The whole deal with hash is really just reheating and getting a bit of nice brown crustiness on the ingredients…that’s the magic.
You make it sound (and look) so delicious – and fun! I love your writing – it’s as much fun as you are.
The Gourmet Goddess said:
Thanks, Cary. In the immortal words of Julia Child, “you have to have a what-the-hell attitutde” when you cook, then you’ll always have fun!
marginally sane lummox said:
You had me at quick and dirty
The Gourmet Goddess said: