One of the joys of a St. Patrick’s Day meal of corned beef and colcannon is having corned beef hash the next day. In New England, they add beets to make it “Red Flannel Hash.” Personally, I think this is gilding the lily and not something a Californian, like myself, would be inclined to do.
How much corned beef and colcannon you use to make hash depends entirely on: how hungry you are; how many people you are feeding; and how much was left over from the day before. If you are short on the primary ingredients you may poach one or two eggs per person and top the hash with them and/or add a green salad.
In addition to adding beets to the hash, some recipes call for additional onions, peppers, celery, carrots, garlic, cream, eggs—to act as a binder—or even cheese. You may use these, if you need to stretch the basic ingredients. However, just the basic ingredients, by themselves, makes a perfect breakfast or light dinner.
Karl’s Corn Beef Hash
1-2 cups corned beef,
1-2 cups colcannon
1-2 Tbs. butter
1-2 eggs per person (optional)
Green salad (optional)
1. Chopped the corned beef finely and gently fold it into the colcannon.
Tip: The beef should be cut into about a quarter inch dice and when you mix it into the potatoes you do not want to turn them into mashed potatoes. You want discrete chunks of meat and potato.
2. Form the hash into large hamburger-sized patties.
Tip: Wetting your hands prevents the potatoes from sticking to them and makes this easier.
3. Melt one tablespoon of butter in a large skillet and fry the hash patties three or four at a time over a medium heat.
4. Flip the patties after about four minutes and fry the second side.
Tip: You want them well browned and crispy on the outside, but not burnt. The patties are very soft and will fall apart easily if they are over-handled. Carefully flip them only once.
5. Transfer the hash patties to a baking tray and put them in a 200° F oven to keep them warm while you cook the next batch.
6. Serve the hash topped with an egg or with a side salad.
Note: Pictured above—a spinach salad with a dressing of Miriam’s Balsamic Strawberries. The picture also shows a pan sauce. I reduced the corn beef braising liquid into a sauce. This reduction concentrated the salt too much. It was edible, but not thrilling. I left it out of the recipe.