Even though my St. Patrick’s Day was filled with doctor’s appointments and physical therapy, I figured there might be a few of you out there nursing a hangover and in need of an easy dinner. Corned beef hash is the ticket if you have any leftovers.
To tell the truth, Jim and I didn’t end up eating the usual corned beef and cabbage at all—rather, we made the meal into hash right from the start. Although we knew we wouldn’t be having hangovers (I think we probably got to bed before 10 last night), I wanted an easy, reheatable meal for later in the week when things get hectic before our vacation next week (yippee!).
The recipe is from Bon Appetit last month—you know, the one that showed un-lazy people (unlike me) how to make their own corned beef. It’s mainly just all your leftovers, thrown into a pot and cooked with some beaten egg. But don’t let my plainness fool you—it’s delicious, extravagant, and a wholly different way to eat your leftovers. The egg works to make the dish creamy and uber-comforting. Who wouldn’t want some hash to nurse a hangover (or just a bad case of the Tuesdays?)
Enjoy. And remember to hydrate.
Corned Beef Hash
1/4 cup finely chopped fat trimmings reserved from Homemade Irish Corned Beef and Vegetables or 1/4 cup finely chopped bacon
2/3 cup finely chopped red onion
1/2 cup chopped cabbage reserved from corned beef
1/2 cup chopped root vegetables (mixture of carrots, turnips, and parsnips) reserved from corned beef
2 cups finely chopped corned beef
2 cups chopped potatoes reserved from corned beef
2 large eggs, beaten to blend
2 tablespoons (1/4 stick) butter or olive oil
Heat large nonstick skillet over medium heat; add fat trimmings and sauté until light brown and fat renders, about 3 minutes. Add red onion to skillet and sauté until soft, about 5 minutes. Add cabbage and chopped root vegetable mixture and sauté 5 minutes. Transfer vegetable mixture to bowl; stir in corned beef and potatoes. Season to taste with salt and pepper. Add beaten eggs and toss to coat.
Melt butter in same skillet over medium-high heat. Add corned beef hash mixture and cook until golden brown on bottom, occasionally pressing down with spatula, about 4 minutes. Turn hash mixture over in small portions and cook until second side is golden brown, occasionally pressing down with spatula, about 3 more minutes.
Meanwhile, bring water in reserved skillet to simmer. Using slotted spoon, gently transfer eggs back to skillet. Cook just until yolks are softly set, about 2 minutes.
Divide corned beef hash among plates. Top hash with one or two poached eggs if you like.