Blog on saving money and living on a budget in CT.
Friday, August 9, 2013
A bi-annual treat at best, in this kitchen, as I only cook corned beef once or twice a year, and always on St Pats!
I started with one diced, peeled potato per person. (*canned potatoes also work fine in this recipe! if not, boiled leftover potatoes) and some reserved fat (this is pork fat as I am out of bacon fat)
While this is started cooking over medium heat, chop 1/2 of a large onion.
Once potatoes are mostly soft, add the onion (or they will brown too much) and season with black pepper. I omit salt as the fat and meat have plenty, IMO.
While the onion and potatoes are cooking, prepare the meat. I am using the leftover hunk of meat from last night's corned beef and cabbage dinner.
Plunk the meat into the food processor.
Grind the meat until it's in little shreds. Some prefer to hand cut into diced pieces, but with my hand arthritis, this works for me. : )
Add the meat to the vegetables, cover and drop the heat to a med-low. Let cook through, and develop a nice crust on the bottom.
The finished hash, before flipping over.
And here's breakfast: traditional hash and eggs! No rye toast, unfortunately, this morning, which I love to accompany this dish. I also am known to serve hash as a dinner meal, with pork or baked beans on the side, along with cole slaw. Either meal-please pass the spicy brown mustard to accompany the hash!