VIDEO: Corned Beef Hash
Annie: Hi, I’m Annie Copps. Welcome to my kitchen. What’s better than corned beef and cabbage? Corned beef hash the next day. And, to do that we’re going to use all these terrific roasted vegetables that we made without corned beef and leftover corned beef and some eggs. And you’re going to love it. And, we have a special guest stopping by, Jud Hale, Editor-in-Chief of Yankee Magazine and the Old Farmer’s Almanac.
So let’s get started. So, in this bowl I have a bunch of leftover roasted vegetables which I have chopped up into small pieces. I’ll add one more potato in there just for demonstrations sake. Just chop that up because you don’t want to have big hunks of this.
And this is about two pounds of that leftover corned beef cut into again bit sized pieces. And I love that you can make hash out of any leftover protein, lobster, chicken, pork, whatever you like. A little bit of salt and paprika, because we always want to be thinking about seasoning.
And here I have two eggs, lightly beaten, and that’s going to help bind all of this together. And, oh yeah, yum, to keep this nice and moist, again, a little bit of that left over broth that we cooked the corned beef in. A tablespoon or so. Give that a good stir.
Okay. Now behind me on the stove, I’ve got about one onion that was finely diced, sautÃ©ed just until it was soft. We’re going to add these vegetables and the beef to that. Okay. Into that nice and hot pan, right on top of those onions.
And then just smooth it out into a nice layer. Oh, that is going to be absolutely gorgeous. And then pack it down, like so. And we’re going to let that cook about five minutes.
So, here’s our gorgeous corned beef and root vegetable hash. Lots of cabbage in there all left over from our corned beef dinner and I’ve poached an egg. Oh, look at that, that’s just gorgeous. Right on top.
Now, this is sort of a breakfast-y thing but you can have it for dinner too. And just a little bit of scallion on top for flavor and color. Again, we’re going to salt and pepper everything we eat. And dive in. Oh, this is gorgeous. Wow. Absolutely gorgeous. Fantastic. I wonder what Judd’s got in store.
Jud: Hello, Annie.
Annie: Hey, how are you? This is my great friend Jud Hale; he’s also the Editor-in-Chief at Yankee Magazine and the Old Farmer’s Almanac.
Jud: You’re corned beef hash looks fabulous.
Annie: My corned beef hash is fabulous.
Jud: I have an old family recipe for hash too that I wanted to share with you.
Annie: I know. You’ve been talking about it for a while, bring it on.
Jud: It just needs three things.
Annie: Three, okay.
Jud: Yeah, you need a can of hash. And a can opener.
Jud: And a fork. And that’s really all you need to start with. Okay? So, then it’s a five step process.
Annie: Okay. One.
Jud: One, you open the can. That’s your first step.
Annie: Okay. This is years of training, I see.
Jud: Well, yeah. Then you take the hash, the second step is to get a fork.
Annie: Ah. Fork, okay. Two.
Jud: Yeah. Then you go to the television and watch the evening news and eat.
Annie: That’s three.
Jud: That’s three. Yeah.
Annie: Four and five?
Jud: Well, four and five is to do the clean-up.
Jud: You’ve eaten the hash, right?
Jud: Throw away the can, and that’s number four. Wash the fork.
Annie: Oh, one, two, three, four, five. Jud, you’re a prince, thanks so much for coming.
Jud: You’ll love it and I love yours too.
Annie: I think I’m going to stick with mine. For my recipe, not his, visit us at YankeeMagazine.com.
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