Corned Beef Hash: A St. Paddy’s Day breakfast made with leftovers

The Irish among you will notice that the ingredients list for this hash does not include your favorite staple starch, potatoes

This Corned Beef Hash is a scrumptiously salty way to use up any leftovers from a St. Paddy’s Day feast. If you’re like me, you cook a corned beef (or two – there’s significant shrinkage!) with the express purpose of enjoying some homemade hash the next morning. It’s the perfect cure for a night spent with too much Guinness.

The Irish among you will notice that the ingredients list for this hash does not include your favorite staple starch, potatoes. Instead this hash is brimming with sweet carrots and onions, and a bit of whole grain mustard lends a tart bite. A bag of pre-shredded Brussels sprouts makes easy work of any required chopping, and lets you avoid the whole boiled cabbage situation.

If you’re still missing your spuds, it wouldn’t be the worst idea to whip up a batch of home fries to complement your hash. Be sure to top it with a runny egg and a side of fresh rye toast. And an Irish coffee, natch. Sláinte!

Corned Beef Hash
2 cups cooked, shredded, corned beef
1 pound carrots
2 small yellow onions
2 tablespoons chopped flat-leaf parsley
1 tablespoon whole grain mustard
1/4 cup cooking water, milk, chicken stock, or water
3 cups shaved brussels sprouts
2 tablespoons oil or butter, plus more as needed
sprinkle of kosher salt
1 tablespoon chopped garlic

If you have the foresight to know you will be making hash while you are cooking your corned beef, you may cook your veggies in the same pot.

Peel and trim the carrots and onions, then cut them in half. Add the cut vegetables to the corned beef pot about forty minutes before you anticipate the beef being fully cooked. Otherwise, you may steam or boil the carrots and onions until they are quite tender, almost mashable.

Place the shredded corned beef in a mixing bowl. Finely dice the carrot and onion, and add to the mixing bowl, along with the chopped flat-leaf parsley and mustard. Stir in the water or other liquid. Mix well.

Place a large skillet over medium-high heat. Add the oil or butter to the pan, followed by the shredded brussels sprouts. Sprinkle just a bit of salt over the top of the greens. Cook the greens until they are just beginning to brown.

Add the chopped garlic to the pan. Cook until fragrant.

Add the corned beef mixture to the pan. Cook, flipping bits around until the hash is crispy and browned. Add more butter or oil if necessary.

This recipe will yield four to six servings.

New Jersey Food and Dining

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