Happy St. Patrick's Day to all. Have a green beer for me. At the end of the day you will be wondering what to do with some of that leftover corned beef. This is it!
This is the same post from last years St. Paddy's day. Do you want to know why? Because it is sooo good and you will not see it posted on every blog on the net. I do prefer to bake my corned beef. But it's still served with colcannon, Irish soda bread and Brandied Carrots.
Is there anything better on a lazy Saturday or Sunday morning than a fabulous breakfast? Corned beef hash is a real "favorite thing" for me, with poached or scrambled eggs. Like most everything, homemade is better. In a pinch I have used canned corned beef, which is fine. These freeze beautifully.
Just a warning, once you make these you will never go back to what you were using before.
Corned Beef Hash Patties
1 pound cooked or canned corned beef
2 cups cooked potatoes (3-4 medium potatoes)
1 small onion
1/2 green bell pepper
1 small stalk celery
1/2 teaspoon black pepper
3/4 cup light cream (may not need all)
4 tablespoons of butter for frying patties
Minced parsley for garnish
Put beef, potatoes, onion, green pepper, and celery through coarse blade of food grinder, or chop in a wooden bowl, or pulse in processor. Add black pepper, then gradually cream, until well blended. The mixture should hold together, but not be overly moist. Turn out onto a sheet of waxed paper and pat out about 1-inch thick. Using a 3-inch cutter (if you don't have one improvise, using a large glass or anything else of proper size. Cut six patties. Heat butter in large skillet and brown patties on both sides. Scatter minced parsley over top to serve.
These can be made and frozen on a cookie sheet, then stored in a plastic freezer bag for use as needed.
Let's go visit Miz Helen's Country Cottage for Full Plate Thursday