I have never been a fan of corned beef hash. It wasn’t a staple in our house as I was growing up, although my mother made some for herself once in a while out of a can. My sister liked it. She still does. Of course, Dottie was also known to sneak a bite of dog food whenever she could. She would show up just as my Aunt Christina was opening a can of Ideal dog food and offer to take it to Punchy, their resident boxer. My cousins and I were on to her, though. We knew what Dottie was up to. I’m not kidding you on this one, folks, and I have eyewitnesses who will corroborate. Maybe the connection with Ideal dog food tainted my taste buds, but, corned beef hash and my lips never met.
Late one night right around St. Paddy’s day last year, I caught an episode of Alton Brown on the Food Network. I don’t watch him very often, but, when I do I like his quirky approach to food with a little bit of chemistry and a lot of silly camera angles mixed in with some good and easy recipes. This particular episode showed how to make corned beef hash. This wasn’t the hash I remembered as a child. It was made with leftovers from St. Patrick’s Day that looked really good and easy and I gave it a try. Tom and I both liked it, it used up the leftovers and I think it will become a yearly event.
We had our once-a-year hash tonight and I thought you might like to try it. All the credit, of course, goes to Alton Brown and the Food Network. I told Dottie about it today. She said what we both say when one or the other calls and teases about something we know the other one likes. “Stop it. You’ll make me hungry”.
Corned Beef Hash (Alton Brown) Which I adapted to personal tastes.
3 tablespoons unsalted butter
1 cup finely chopped red bell pepper
2 cloves garlic, minced (I omitted this as someone-who-won’t be named doesn’t like garlic. I added 1 cup of diced onion instead)
5 cups leftover Corned Beef and Cabbage*
1/2 teaspoon chopped fresh thyme**
1/2 teaspoon fresh oregano**
1/4 teaspoon freshly ground black pepper
* I diced up 5 cups of my leftover corned beef, cabbage, carrots, and potatoes.
** I left this out, as I had no fresh herbs. It was still good.
Melt butter in a 12 inch cast iron skillet over medium heat.
Add bell pepper and onion and saute for a few minutes.
Spoon in the rest of ingredients, press down with a spatula and place a heavy plate of pan on top. I used a smaller skillet and then put a tea kettle on it as well.
Cook until browned, about 10 minutes.
Stir and press down again, about 1o minutes more.
I repeated one more time to make it a little browner.
We smiled through our delightful leftovers tonight, disguised as heavenly hash.
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