Sunday, August 9, 2009

Hashing it Out


To me, a good Corned Beef or Roast Beef hash is all about the meat to potato ratio and the crunch of a good crust. I like about a 50/50 meat to potato ratio, some like more meat, some more potato, but that is the beauty of doing it yourself, you are in control.

You can make hash out of left over corned beef, from the usual St. Patrick's day feast, from left over roast beef or from deli meat. Just ask the deli counter employee to cut you a slab of meat, not slices. As for the potatoes, while fresh is always best, you can also use something like Simply Potatoes, found in the refrigerated section of most supermarkets or even frozen potatoes, like Ore Ida Potatoes O'Brien. Add some onion, green pepper and a dash of spice and call it breakfast, brunch or lunch.

Make a big batch, use what you want and freeze the rest for another day.

Lindy's Corned Beef Hash

1 pound cooked corned beef or roast beef, cut into about 1 inch cubes
1 pound cooked potatoes*
1/2 of a large yellow onion, cut into chunks
1/2 of a green pepper, cut into chunks
1 teaspoon dried thyme, or to taste
1/2 teaspoon dried dill weed, or to taste
Salt and pepper, to taste
2 tablespoons grape seed or vegetable oil
1 tablespoon unsalted butter

Put the meat into the work bowl of a food processor fitted with the metal blade; pulse until finely chopped. Pour into a large bowl.

Place the potatoes into the food processor, pulse until finely chopped. Add to the meat in small amounts, stirring it in until you have the meat to potato ratio you like.

Place the onion and pepper into the food processor, pulse until finely chopped; add to meat and potato mixture. Stir in thyme, dill, salt and pepper. Taste, adjust seasonings to your liking.

Heat the oil and butter together in a large skillet over medium heat. Add the hash and stir; then spread out across the bottom of the pan and allow to cook until a nice crust has formed; turn and stir, spread out and allow to cook again until a nice crust has formed. This will take 20 to 30 minutes; do not cook on too high of a heat, allow to brown slowly.

If you are a traditionalist and like an egg with your hash, you can either poach one or fry one and put it on top when serving, or make an indentation into the hash when it's almost finished, crack your egg into the dent, cover the pan and let it cook.

*LindySez- If using fresh potatoes, Idaho russets work best, although a red potato can work too. If using russets, peel, cube and place into a pot of cold water to cover, bring just to a boil, simmer 2 - 3 minutes and then drain; run cold water over to stop the cooking. You want the potatoes to still be just al' dente. Not cooked through. If using Simply Potatoes or another refrigerated potato, you can just process them as indicated in the recipe. If using frozen potatoes, thaw them before processing, either in the microwave or if you've been planning ahead, in the refrigerator.

3 comments:

LAURIE IN OH said...

Thank you ma'am. :) I love dill and would not have thought to put it in my hash. Sounds delish!

LAURIE IN OH said...
This comment has been removed by the author.
Lindy said...

You are welcome My Dear...I think the dill gives it something special...hope you try it...