Corned Beef Hash
The best part of a corned beef dinner was always the corned beef hash made with the leftovers. Growing up we made it the old fashioned way with the grinder that was attached to the kitchen table. While I still have the grinder, most of the time I use the food processor to grind the hash.
Ingredients
2 pounds corned beef
1 tablespoon pickling spice1 1/2 pounds russet potatoes, peeled and cut in half
2 medium onions, peeled and cut in half
3 carrots, peeled and cut in half
1 tablespoon oil
Directions
Place corned beef and pickling spice in a 5 quart sauce pan, cover with water and bring to a boil. Reduce heat to medium low. Cook covered for 2 hours. Remove beef from pan and set aside.
Place potatoes, onions, and carrots in the the pan with the water the corned beef cooked in. Bring to a boil. Reduce heat to medium. Cook cover for 20 minutes or until potatoes and carrots are fork tender. Remove vegetable from water and set aside to cool.
Cut corned beef into thick slices. Place 1/2 of the corned beef, potatoes, onions, and carrots in a food processor. Pulse 10 - 12 times or until the hash is a small chopped consistency. Repeat with other 1/2 of corned beef, potatoes, onions, and carrots.
Shape corned beef hash into patties. In a frying pan, over medium high heat, heat oil. Cook for 3 - 4 minutes on each side.
Note: Serve with a poached egg or a fried egg.
Nutrition FactsServings: 8Amount per serving Calories 286% Daily Value*Total Fat 16g 21%Saturated Fat 6.3g 32%Cholesterol 71mg 24%Sodium 1024mg 45%Total Carbohydrate 18.2g 7%Dietary Fiber 3.2g 11%Total Sugars 3.3g Protein 17.1g Vitamin D 0mcg 0%Calcium 31mg 2%Iron 7mg 37%Potassium 624mg 13%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.