Matt posted recently about his extreme love of the [obligatory] St. Patrick's Day corned beef, so this post is for him ;).
Mike and I like corned beef. Typically, however, we are like most people, and only cook this in March, usually once or twice. This year, after the first cooking, we had leftover corned beef and cabbage. Instead of the usual sandwiches, Mike came up with homemade corned beef hash. DELICIOUS! We liked it so much that we made the second corned beef just to have the homemade hash! Makes a yummy breakfast on a rainy Sunday morning.
1 large corned beef, cooked
3 lbs red potatoes, diced and cooked
1 onion, diced
Leftover cabbage (optional)
Salt and pepper to taste4 eggs (for breakfast version - optional)
Cook the corned beef in the crock pot (we found that putting the meat in, adding a bottle of Harpoon Hard Cider, 3 bay leaves and some curry made it taste pretty darned good). Low setting for approximately 4-5 hours. Cube the beef when done.
Boil the potatoes until not quite done.
In a large saute pan, heat oil and saute the onions. Add the cubed corned beef to the pan. Mix with BBQ sauce (to your liking - we didn't measure, but you don't want it too moist). Add potatoes and cabbage. Saute/brown all of the ingredients.
For the breakfast version, I first scrambled 4 eggs and then added leftover corned beef hash to the pan to heat/brown, and served with english muffins.