Let’s Hash It Out
Day 1: Corned Beef
Day 2: Corned Beef Hash
Whenever I have leftover corned beef, I like to treat myself to Corned Beef Hash.
With this in mind, I save some of the corned beef fat when slicing the meat instead of throwing it out. The next day, I mince some of the fat into small pieces before rendering over very low heat until it’s crisp. The bits add great crunch when sprinkled over the hash. Also, the rendered fat is wonderful for sauteing the potatoes.
If I have potatoes that have been cooked along with the corned beef, I use those for the hash because they have a lot more flavor than plain boiled potatoes. If I don’t have leftover potatoes, I save the broth from cooking the corned beef and use it the next day to cook the potatoes. I also like to stir a bit of this rich broth into the hash toward the end of cooking to give it moistness and even more flavor.
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Corned Beef Hash
Active Work Time: 10 minutes * Total Preparation Time: 1 hour
1/2 cup minced corned beef fat
1/2 pound shredded corned beef
1 cup chopped onion
1 pound cooked potatoes, diced
Oil, optional
1/2 teaspoon salt
1/2 cup broth from cooking corned beef
4 eggs, optional
Chopped parsley
* Render corned beef fat by cooking in large skillet over low heat about 20 minutes, until crisp. Remove crisp pieces and drain on paper towel.
* Add shredded corned beef to skillet and cook over medium-high heat 4 to 5 minutes to brown edges of corned beef. Remove meat from skillet and keep warm.
* Add onion to skillet and saute 3 to 5 minutes until edges begin to brown, then add potatoes. Add more oil if needed. Cook potatoes over medium heat until they begin to brown. Stir in salt. Cover and cook, stirring occasionally, until potatoes become crusty and browned, about 20 minutes.
* Stir in corned beef and broth. Heat, stirring, until hot throughout, 2 to 3 minutes.
* If using eggs, make 4 nests in hash, each large enough to hold 1 egg. Crack eggs into each nest. Cover pan and cook over medium-low heat until eggs are set, 6 to 8 minutes.
* Serve hash on dinner plates and garnish with chopped parsley and corned beef cracklings.
4 servings. Each serving, without eggs: 509 calories; 990 mg sodium; 84 mg cholesterol; 37 grams fat; 31 grams carbohydrates; 14 grams protein; 0.68 gram fiber.