Wednesday, March 19, 2008


Corned beef hash (recipe in the comments from 3/17)
Mixed collard, turnip, and mustard greens

Hot tea
English toffee
Today is meal two from the St.Patrick's celebration. We had just under 4 lbs of corned beef to start, had it for dinner and then M had a lunch of it, so we only had 2 cups of corned beef, rather than the 3 cups this recipe calls for. But, hey, hash is all about stretching food, right? This is a great recipe for any sort of meat hash. We have had excellent results with turkey (using leftover mashed potatoes from Thanksgiving) and salmon. The salmon is especially unusual and very tasty. You can even use canned, boneless, skinless salmon for it. Easy and yummy. The recipe is very forgiving on amounts and if you'd like other vegetables in there, by all means add them. Some people like to make hash patties and fry them individually, more like potato pancakes. That would certainly work with this recipe. This is also a great breakfast/brunch option. As for tonight, the St. Patrick's celebration continues!

Prep Notes
Difficulty: Easy
Chopping: Corned beef, onion,bell pepper, parsley
Time: 30 minutes
Make ahead: Saves great!

J: "We live in Hash House."
M: "Potatoes. Onions. Meat. Eggs. Need I say more?"

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