What do I do with all these leftovers from the St. Patrick’s Day feast? It may seem like a daunting task, but an easy thing to do with some of the items is to make breakfast for dinner. my family loves Corned Beef Hash, and it’s very simple to make. I use my cast iron frying pan for this one. It helps put a great crust on the hash, which is the best part of the hash, if you ask me.
Corned Beef Hash
1/2 stick butter
2 cups small diced yellow onions
Freshly ground black pepper
1 tablespoon chopped garlic
1 1/2 pounds corned beef, cooked and diced
1 1/2 pounds potatoes, peeled, blanched and diced
Preheat the oven to 400 degrees. In a large oven-proof skillet or cast iron frying pan, over medium-high heat, melt the butter. Add the onions. Season with salt and pepper. Saute until golden, about 4 minutes. Add the garlic and corned beef. Continue to saute for 2 minutes. Add the potatoes. Season with salt and pepper. Continue to cook for 4 minutes. Remove from the heat. Using the back of a large spoon or spatula, pack the mixture firmly into the pan. Place the pan in the oven. Cook for 10 to 15 minutes, or until golden brown and a crust forms on the bottom of the hash. Remove from the oven and serve.
You can use the leftover corned beef and any leftover boiled potatoes you may have to make this dish. It goes very nicely with eggs over easy or poached eggs. Another use for any leftover boiled potatoes would be to make some home fries, which would also go well with the corned beef hash. if you don’t have any leftover potatoes, I have included making the potatoes in the recipe itself.
2 pounds potatoes, scrubbed and cut into 1/2-inch cubes
1/4 cup vegetable oil
3 tablespoons butter
1 onion, chopped fine
Salt and pepper
In a large microwave-safe bowl, toss the potatoes with oil. Cover the bowl tightly with plastic wrap and microwave on high until the potatoes are tender but not falling apart, 5 to 10 minutes, shaking the bowl (without removing the plastic wrap) to re-distribute the potatoes every 3 minutes. Carefully remove the plastic wrap, transfer the potatoes to a colander, and drain thoroughly.
Melt the butter in a large skillet over medium-high heat. Add the potatoes to the skillet and using a wooden spoon or heatproof spatula, distribute them evenly over the pan. Cook undisturbed until the potatoes are golden brown on one side, about 5 minutes. Carefully turn the potatoes to ensure even browning and add the onion to the skillet. Continue cooking, turning the potato and onion and mixture every few minutes, until the potatoes are well browned and the onion is softened, 10 to 15 minutes longer. Season with salt and pepper to taste and serve.
If you want to make the home fries a little spicy, you can add some red pepper and jalapeno to the pan with the onion, and then toss in some chili powder, cumin and cayenne for a little kick. You could also add some paprika to the dish instead for some flavor and color.
I am using the leftover Colcannon and simply making some Colcannon Cakes. I form the leftover Colcannon into cakes, much like you would make potato cakes with leftover mashed potatoes, and saute them in some butter in a large skillet over medium heat. Turn after about 5 minutes to make both sides a golden brown, and they are all done.
You could also saute the leftover cabbage with some onion, salt and pepper and have it that way, or you can make another dinner out of it on its own and follow a recipe I previously posted for cabbage and noodles.
Finally today, I have next week’s meal plan all set and I think it’s a good one. If you want to follow along and use your own meal plan for laying out your cooking and shopping plans, you can print out a meal plan right here:family_meal_planner.
Monday – Chicken and Dumplings in the slow cooker. This is our slow cooker meal this week.
Tuesday: Spaghetti and Meatballs. Since we didn’t get to it last week, we’ll try again this week.
Wednesday: We have two recipes for our meat-free day of the week, Cheese Ravioli and Macaroni and Cheese.
Thursday: Fried Chicken, Mashed Potatoes and Green Beans
Friday: Baked Tilapia, Brown Rice, and Corn
Saturday: We won’t be home Saturday, so I have that down as a free day right now.
It should be a good week of dinners; none are too labor intensive and all should be tasty. If you have any questions or comments or there is a recipe you would like to see or one you would like to share, please feel free to leave a comment, visit my Facebook page or send me a message on Twitter. Until tomorrow, enjoy your evening and enjoy your meal!