Thursday, March 24, 2011

The Day After StP Day: The Leftover Saga!

Corned beef and all the fixing aren't just yummy the day of, or as sandwiches later on that night... reubens, or for nom-ing on randomly in your sleep. The morning after *sigh* is corned beef hash day! The best breakfast of the year, if you are a corned fanatic like me. :-). I'm also a corned beef hash snob so the can just doesn't do. Here's my favorite recipe for it from

We ate ours too fast to get a picture. This is from


  • 2-3 Tbsp unsalted butter
  • 1 medium onion, finely chopped (about 1 cup)
  • 2-3 cups finely chopped, cooked corned beef
  • 2-3 cups chopped cooked potatoes, preferably Yukon gold
  • Salt and pepper
  • Chopped fresh parsley


1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.

2 Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.

3 Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good. Use a metal spatula to peak underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula. If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.

4 Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.

Serve with fried or poached eggs for breakfast.

We like to make it extra decadent by adding some cheddar cheese on top... hmm... After this pregnancy, we need start eating a lot healthier  0.o


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