Corned Beef Hash

Corned Beef Hash

St. Patricks Day is now behind us. 

Your supermarket is probably running a special on corned beef brisket.

Purchase a roast that is large enough to have corned beef and cabbage,

and to make corned beef hash for brunch this weekend.

2 cups corned beef, cut into strips

(be sure to cut across the grain)

Peel and dice 2 to 3 potatoes.

1 medium onion, minced

Drizzle olive oil around the pan.

Melt 2 tbsp. butter.

Cook potatoes until they start to soften and become browned.

Add onion and corned beef.

Cover and cook over medium heat.

Turn and cook until tender and golden brown.

Salt and pepper to taste.

Serve with eggs over-easy.

Company Corned Beef

Company Corned Beef from

Farm Journal's Country Cookbook

4 to 5 lbs corned beef

5 bay leaves

4 peppersorns

2 sprigs parsley

1 branch celery, cut in chunks

1 small onion, sliced

Whole cloves

2 tblsp. butter or margarine

1 tblsp. prepared mustard

1/3 c.brown sugar, firmly packed

1/3 cup ketchup

3 tablsp. vinegar

3 tablsp. water

Wash corned beef thoroughly to remove brine.  Place in a large kettle and cover with cold water.  Add bay leaves, peppercorns, parsley, celery, and onion.  Cover and simmer 3 to 3 3/4 hours, or until tender.

Remove hot beef to shallow baking dish.  Insert whole cloves in it to decorate and season.

Melt butter, add remaining ingredients and mix thoroughly.  Cook over medium heat until ingredients are well blended.

Pour sauce over corned beef and bake at 350 for 15 minutes.  Serve with homemade bread, and boiled cabbage, potatoes, and carrots.  Enjoy!

Submitted by: Rose Clawson of Baskets by Rose