Monday, March 24, 2014

Let's Hear It For Leftovers! Corned Beef, Take 2.

Sometimes leftovers are even better than the original meal. I'm think especially of Thanksgiving, but you could also group St. Patrick's Day in there, too.  Even though, as we learned in my last post, corned beef isn't the traditional St. Patrick's meal I thought it was, I still like it and will continue to make it on St. Patrick's Day.  What I like even better is the corned beef hash that I make the day (or two...or three) after.  Not to dis my mom, who is a fabulous cook, but I seem to recall eating the canned stuff, which isn't nearly as good.  I think my favorite part was the soft-cooked egg on top that you smooshed around in the hash to make it gooey and creamy.  :-)

But when I made it from scratch, I always had a hard time getting everything with that yummy crispy crust that provides the textural counterpoint to the egg.  So, I thought I would try to roast everything, rather than try again on the stove top.  Guys, it turned out so well, my youngest kid (you know, the picky one) at it all up, even though he didn't like the first corned beef meal I served earlier that same week! Go figure.  I wanted to share with you, too, because I thought it was easier than the "traditional" way and had a better flavor.  It might take longer, but since it's just sitting in the oven, you can get other stuff done while it's cooking.  I count that as a win all around!

Roasted Corned Beef Hash

12 small Yukon Gold potatoes 
1 onion, chopped into 1/4 inch dice
1/4 head of green cabbage (I used the leftover cabbage I made with the corned beef, but you could use fresh), cut in 1/4 inch dice
4 slices leftover corned beef (approx. 1.5 cups - mine were thick slices)
2 Tbsp. vegetable oil
salt and pepper to taste

Turn on the oven to preheat to 425 degrees (F).  Put potatoes in a 3 qt. saucepan, then fill the pan with water until it covers the potatoes by an inch or so.  Set the pot with the potatoes in it on the stove and bring the water to a boil.  While that's going on, chop up your cabbage:

When the water comes to a boil, turn the heat down so that the water simmers and cook potatoes until they're parboiled (they'll still be hard in the middle), about 4 minutes (you can chop up the onion while the potatoes cook).  Turn off the burner,  drain the water out of the saucepan, but return the potatoes to the pan to cool.

Once the potatoes are cool enough to handle, peel then cut the potatoes into a 1/4 inch dice.  Cut up the corned beef.  Toss everything on a large rimmed baking sheet with 2 Tbsp. of vegetable oil, salt and pepper.  Put it in the oven for about 40 minutes, turning and stirring the mixture about halfway (20 minutes).

After 40 minutes, there should be some dark brown, crusty parts on the corned beef hash (that's the best part).  Pull the sheet out of the oven.

Make some wells in the hash, then crack one egg into each well, like this:

Return to the oven for about 7-8 minutes, until the white is set, but the yolk is still jiggly:

Serve with toast (I made another batch of that soda bread from my previous post - so easy I didn't even need to read the recipe).  You might also like to add a little hot sauce on the top or (what I do) ketchup.  Seriously. It's good. Great, even.  :-)

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