Make a hash of it

So, you had your corned beef and cabbage on St. Patrick’s Day (here in the Chicago Archdiocese we received a dispensation from Cardinal George so it was legit) and now you’ve got leftovers. What are you going to do with your leftover corned beef? Not all corned beef comes out of a can! (Although a lot of it does—have you ever heard that add for canned corned beef hash: “Just like grandma used to open.”) I’ve also included a recipe for vegetable hash for you non-carnivores.

Corned Beef Hash

2 cups cooked corned (or roast) beef, chopped
3 cups cold boiled or steamed potatoes, chopped
1 medium onion, peeled and chopped
2 Tbsp. cooking oil
1 bell pepper, cleaned, seed, veined, and chopped (optional
Milk or cream
Salt and pepper

  1. Saute the onions and optional bell pepper in a large frying pan in the cooking oil over medium heat until the onions are transparent.
  2. Add the corned (or roast) beef and potatoes to the frying pan.
  3. Moisten the hash with a little milk or cream.
  4. Turn the heat down to low, cover, and cook for 40 to 45 minutes to brown the bottom.
  5. Season with salt and pepper to taste.

Some people also add cooked beets to their corned beef hash, don’t ask me why. You can add as much as 1½ cups chopped cooked beets to the above before browning.

Vegetable Hash

1 lb. mixed greens (kale, mustard, collards), cleaned, tough stems removed, chopped
2 medium potatoes, washed, quartered, sliced thin
2 Tbsp. olive oil
1 or 2 small dried red chiles, seeds and veins removed, torn into pieces
2 medium fresh or canned tomatoes, chopped
2 gloves garlic, peeled, mashed, and chopped (optional but recommended)
Salt and pepper
¼ cup freshly grated Parmesan, Asiago, or Romano cheese

  1. Cook the greens in boiling water in a large pan for 6 or 7 minutes, until they are tender. If you use a variety of greens you may have to add the quick-cooking ones like spinach or chard a minute or so after the longer-cooking ones like kale or collards.
  2. Drain the greens thoroughly.
  3. Saute the chilis for a minute in the olive oil over medium heat in a large frying pan.
  4. Add the potatoes, stir to coat them well with the oil, and cook for a minute or so.
  5. Add the greens, tomatoes, and garlic.
  6. Don’t stop cooking it!
  7. Continue cooking, stirring, for another five minutes or so until the potatoes are completely cooked.
  8. Adjust the seasoning.
  9. Serve topped with grated cheese and maybe a little olive oil.
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