CORNED BEEF AND CABBAGE HASH
My mom sent me this recipe from the March 18, 2009 Orlando Sentinel. It is from a syndicated column called "Seriously Simple" by Diane Rossen Worthington. The article reads: "Corned beef and cabbage might be the ultimate simple recipe. What could be easier than slowly cooking a corned beef with winter vegetables? Not much. I use St. Patrick's Day as an excuse to serve the dish for dinner; but I mostly like it for corned beef hash later in the week. Corned beef hash had become so popular in America by the mid-19th Century that diners and lunch counters offering some form of the dish on their menus were nicknamed hash houses. One variation on this dish is red flannel hash, which is made by adding 2 or 3 cooked, peeled and cubed beets to the mixture. Adding briny cooked cabbage brings in a bold flavor dimension. I like to serve the hash in small ramekins for brunch with scrambled eggs or poached eggs." The recipe recommends the following: "Also try Yukon gold potatoes for the hash. The hash may be prepared up to 2 days ahead, covered and refrigerated. Reheat in a skillet over medium heat. Serve the hash topped with poached eggs, if you like." I haven't tried this yet, but putting it here for safekeeping. Let me know how you like it! I will say I like my hash baked in individual ramekins with an egg nested into each one to bake. If you do this, my general rule is 325 for 30 minutes or until the egg is set as much as you like. Enjoy!
Provided by DeniseBC
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat a large saucepan of lightly salted water to a boil. Add the potatoes; boil until cooked but still slightly resistant when pierced with a fork, 7-10 minutes. Drain well.
- Place the potatoes, corned beef, cabbage, cream, chopped parsley, Worcestershire sauce, salt and pepper to taste in a large bowl. Mix well.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Add the onion; cook, stirring occasionally, until softened, 4-5 minutes. Add the potato mixture to the onions; mix well.
- Cook hash, flattening with a spatula as it cooks, over medium-high heat until a slight crust forms on the bottom, about 10 minutes. Occasionally run the spatula around the edges of the skillet to keep the potatoes from sticking. Turn the mixture over; cook, stirring often, until crusty and browned, about 14 minutes. Serve on a platter or in ramekins. Garnish with parsley sprigs.
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dedar zukhvg
[email protected]I made this hash for dinner last night and it was a big hit with my family. It was easy to make and very tasty. I will definitely be making it again.
Vortex Films
[email protected]This hash is so flavorful and satisfying. I love the combination of corned beef, cabbage, and potatoes. It's the perfect comfort food.
Wassay King
[email protected]I've made this hash several times now and it's always a hit. It's a great way to use up leftover corned beef and cabbage, and it's also a really easy dish to make.
Rahim Rouge
[email protected]This hash is the perfect comfort food. It's warm, hearty, and filling. I love serving it on a cold winter day.
Gamer Noob
[email protected]I love that this hash is so easy to make. I can throw it together in no time, and it's always a hit with my family.
Tirtha Rai
[email protected]This hash is so versatile! I've made it with leftover corned beef and cabbage, with fresh corned beef and cabbage, and even with leftover roast beef. It's always delicious.
Camilla nielsen
[email protected]I made this hash for breakfast this morning and it was delicious! I served it with a fried egg and some toast. It was the perfect way to start my day.
Ashik Kahen
[email protected]This hash is a great way to use up leftover corned beef and cabbage. It's also a really easy dish to make, and it's always a hit with my family.
Kayla Foust
[email protected]I love this hash! It's so flavorful and satisfying. I usually make it with leftover corned beef and cabbage, but I've also made it with fresh corned beef and cabbage. Both ways are delicious.
Kabeer Hussain
[email protected]This recipe was easy to follow and the hash turned out great! I used leftover corned beef and cabbage, which made it even easier. I also added a little bit of diced red bell pepper for some extra color and flavor.
Alice Wonderland
[email protected]I've made this hash a few times now and it's always a crowd-pleaser. The corned beef and cabbage are a classic combination, and the potatoes and onions add a nice touch of heartiness. I like to serve it with a fried egg on top.
Ama Alkaline
[email protected]This corned beef and cabbage hash was a hit with my family! The flavors were well-balanced and the hash was nice and hearty. I will definitely be making this again.