Corned Beef Hash
St. Patrick’s Day in homes across America is usually celebrated with a meal of corned beef, potatoes, and cabbage. In my household there is always leftover corned beef. Besides eating sandwiches all week long, I love preparing homemade hash with the leftover beef.
1 lb cooked corned beef, cubed or shredded
1 large yellow onion
1 red or green bell pepper, chopped
2 Tbs unsalted butter
2 Tbs olive oil
2 large Yukon gold potatoes, cut into ½ inch cubes
2 Tbs Parsley, chopped
Melt butter with the olive oil in a large skillet over medium heat. Add the onion and bell pepper to the pan and sauté until it softens, about 5 minutes. Fold in the potatoes and cook about 15 minutes or until the potatoes are tender. Raise the heat to medium- high in the last 5 minutes to brown the potatoes. Stir in the cubed corned beef, parsley, salt, and pepper and cook 5 more minutes, stirring occasionally. Taste for seasoning and adjust as needed. Remove from the heat and serve.
Posted on March 20, 2022, in Breakfast and tagged breakfast, Chef Justice Stewart, corned beef hash, gourmet deconstructed, mastering the art of sous vide cooking, st. patrick's day. Bookmark the permalink. Leave a comment.