Thursday, March 20, 2014

Corn Beef Hash - St. Pat's Day Bonus Recipe

Left Over Corn Beef and Potatoes from St. Patrick's Day Dinner
  • Melt 2 tablespoons of butter in a skillet and 2 tablespoons of canola oil
              in a nonstick skillet over low heat (3 on my gas stove)
  • Add diced, cooked potatoes and cook until they begin to brown.
  • Slice the corn beef cross wise (against the grain) and crumble on top of the potatoes.
  • Continue to fry until the potatoes are golden.

  • Crack 5-6 eggs into a bowl, add 1/4 - 1/3 cup milk and beat until well blended.
  • Pour the egg mixture over the potatoes and corned beef.
  • After the bottom has begun to set, gently lift the edge of the egg mixture and 
              let the liquid egg on top flow under the bottom .
  •  Do this two or three times around the edge of the skillet.
  • Cut  egg, potato, meat mixture into quarters with the spatula 
  •  Flip each quarter.
  •  Turn the heat off. 
  • Sprinkle a small handful of shredded Colby Jack cheese or cheddar on top
  • When cheese is melted, hash is done.
Yield: 2 hearty servings or 4 servings