I shared with y’all how to make Corned Beef and Cabbage for St Patty’s Day –
it’s SOOO easy and super yummy!
I was glad to hear that several of you tried it and LOVED it!
This recipe is a great way to use your leftovers –
if you have any that it, LOL!
It is SOOO much better than the corned beef hash that comes in a can –
which smells like pet food to me. (If you love that stuff – sorry!)
You can start with the left over potatoes, and corned beef.
Coarsely chop them both and set aside.
If you don’t have much left for potatoes (you want it to be at least 50/50)
peel and dice 1-2 more and pop into a pan with the leftover corned beef juice.
Let it simmer until the potatoes are fork tender
Remove the potatoes and strain that corned beef liquid,
add it to your skillet with a little butter.
Remove from pan and make your roux.
It is simply 2 Tablespoons butter and 2 Tablespoons flour.
Stir it together and when it is bubbling like this:
You can add the corned beef juice back in.
Again, let it simmer a bit, then gradually stir in 1 cup of milk or cream.
Let it simmer a tiny bit to thicken.
Then, add your potatoes and corned beef.
Stir it all together and let it heat through.
Now you can pull it to freeze for future use OR do like we always have!
Get a warm skillet going – spray or use a little butter. Then add a generous scoop.
Let it become “crusty” on the bottom before you flip it.
Then add to your plate.
Top with an egg or two and you are ready to enjoy!
The real secret is using that juice from cooking the corned beef –
it adds SOOO many layers of flavor to your hash!
You really don’t need any other kind of seasoning.
Let me know if you try it!