Karl’s Leftovers: Corn Beef Hash

When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.

Karl’s Leftovers: Corn Beef Hash

My Desk Top is getting cluttered with photos of leftovers dishes that I have made and not posted. I decided to do a series of short post about these dishes. Not so much as recipes, but as ideas of ways to use your own leftovers.

One of the joys of a St. Patrick’s Day meal of corned beef and colcannon is having corned beef hash the next day. When I last posted this recipe I fried the hash patties in butter. This turned out to be fairly difficult, as the patties wanted to break apart when you tried to turn them. Broiling turned out to be a better way to get crispy, well browned hash.

Karl’s Leftovers: Corn Beef Hash

Ingredients

1½ cups corned beef
1½ cups colcannon

Directions

1. Chop 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. Put some parchment paper in a shallow lipped baking tray and Pam your patty form.

Tip: I bought a metal ring for cooking perfectly round fried eggs. This device turns out to be an ideal form for making patties.

Egg Ring Form

3. Use a spatula to firmly press about half of a cup of hash into the form and then gently pull away the form.

Tip: Do this directly on the parchment paper in the tray, so that you do not have to move the patty after its formed.

Note: This recipe makes about 6 patties and after two or three patties you may need to re-Pam the form.

4. Put the tray in the oven and broil the patties, on the middle rack, for about four minutes.

Tip: The overall heat of the oven firms the patties better than a frying pan. As a result the patties are easier to flip without breaking.

5. Flip the patties and broil the second side until well browned and crispy, about another 3-4 minutes.

Tip: You want them well browned and crispy on the outside, but not burnt.

6. Serve warm.

Tip: With an egg for breakfast or with a salad for dinner.

Note: I had some corned beef gravy, left over from the day before, that I poured on the hash. It tasted much more salty after sitting over night and I cannot recommend it.