Corned Beef Hash

There may be only two or three people in my home on a daily basis, but I always seem to cook for a crowd!  Anyone stopping in can always find a meal or two ready to go and my son seems to enjoy being able to slip into the kitchen at all hours of the day….and night… and find himself a home cooked meal.  I also like having leftovers, not about eating the same dish over and over, but for taking those leftovers and creating new meals.  No one tires of having leftovers when they become fun new dishes!

In honor of St. Patty’s day I made the classic corned beef, cabbage and potatoes dinner.  And, of course, enough to feed my neighborhood!  A Reuben Sandwich is the first I make with the leftovers; rye bread Panini pressed with melting swiss cheese, heaps of corned beef, sauerkraut and a nice smear of Thousand Island dressing.  Always a favorite and always a once a year treat for me!  A Reuben pizza is a cool spin using a homemade pizza crust that I tossed in some rye seeds and topped the pizza with the makings of the sandwich using the Thousand Island dressing drizzled on the top! 

 Lastly, but just as good and tasty, is Corned Beef Hash.  Top the hash with a poached or fried egg and it becomes a wonderful breakfast/brunch.  Leave off the egg, serve with a salad and dinner is ready!

 Corned Beef Hash

 3 tablespoons olive oil, plus

1 cup finely chopped red bell pepper

1 small finely chopped onion

2 cloves garlic, minced

About 5 cups leftover Corned Beef and Cabbage, chopped or diced small *

2 cups leftover potatoes, diced small *

1 leftover ear of corn, kernels cut off (optional)

2 teaspoons herbs de Provence

1 tablespoon fresh parsley

Kosher salt and freshly ground pepper to taste

 *  Amounts will truly vary – these are leftovers, use whatever is leftover adjusting the ratios to your preference!  Shown above does not include cabbage!

 Heat a large skillet with olive oil.  Sauté the pepper and onion until lightly browned, about 5 minutes.  Remove from the skillet and, if necessary, add additional oil.  Heat well and toss in the potatoes to brown up a bit, about 5 minutes.  I find that the potatoes will brown better when the peppers and onions are removed.  Once the potatoes have a nice crisp, toss back in the peppers and onion, add the garlic, corned beef, cabbage, corn and herbs de Provence.  Stir well and allow to sauté a few minutes before turning over to ensure a nice browning, about another 5- 10 minutes.  Season to taste with salt and pepper.  Sprinkle in fresh parsley.  Serve immediately.