Corned Beef Hash

 

Looking for ideas for that leftover corned beef?  Start here... with hash!

Recently we went out to brunch and I had a dish that included Corned Beef Hash.  While ordering, the waiter asked if I wanted sautéed onions and peppers in my hash… I thought hmmm… why not.  My Corned Beef Hash has always included onions.. but peppers?.. sounded good to me.. and it was!

We can learn a lot from restaurant chefs… we can make our cooking more efficient and flexible to fit all tastes…. and this was a prime example.  I had never thought of making the ingredients separately, and in this case, potatoes, sautéed onions and peppers each separately then mixing them together.  By doing it this way.. you can accommodate everyone’s preferences… with onions, without onions… with peppers, without peppers.. and so on.

TIPS

The ingredient amounts are flexible… the amounts listed are approximate and just a suggestion.  Since you use leftover corned beef, use what you want to use for the hash and mix in the other ingredients by eye until you get the right balance for your own tastes. 

The ratio I like to use is…. 1 part corned beef…  potatoes are the same amount as the corned beef… onions are half the amount of the corned beef.. and all the peppers combined are ½ the amount of the onions.  So.. 2 cups corned beef… 2 cups cubed potatoes…  1 cup onions… ½ cup peppers. 

I used a mix of yellow, red and green peppers.. it adds great color and the flavors are slightly different… red and yellow being far milder than green pepper.

You can use any kind of potatoes you have on hand.. and you can peel them or leave the skins on for a more rustic hash.  I cut my potatoes in tiny cubes because I wanted to be able to use the hash in another dish. 

If you cut larger pieces of potato you will need to cook them longer to get them cooked through… you want them slightly crispy on the outside and soft on the inside.  You can par boil them briefly before sautéing them.

While you’re cooking the potatoes, you can add a couple of tablespoons of water to the hot skillet after you add the potatoes and putting a lid on the skillet.  The steam will help cook the potatoes faster.  After the steam evaporates you can add olive oil and continue cooking to crispy perfection.

You can cube the corned beef or shred it.  If you decide to shred it… you will need to heat it briefly in the microwave (if it has been stored in the fridge) because it does solidify in the fridge during storage.

This is a very, very easy recipe that is delicious!  Serve it by itself or with an egg on top.. great for a breakfast, lunch or dinner.

Recipe:  Corned Beef Hash

All you need:

2 cups corned beef, cooked and cubed or shredded

2 cups diced potatoes

1 cup diced onions

½ cup diced peppers

About 3 tablespoons butter

About 2 tablespoons olive oil

1 tablespoon fresh parsley, chopped

Salt and pepper to taste

All you need to do:

*Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Add the corned beef to a large bowl.

Sauté the peppers in 1 tablespoon butter until soft over medium high heat.  Remove from the pan to the bowl.  *Note if you are accommodating different preferences… keep all the ingredients separate and mix them in individual servings.

Sauté the onions in 1 tablespoon butter until soft over medium high heat.  Remove from the pan and add to the bowl.

Cook and brown the potatoes in 1 tablespoon butter and 1 tablespoon olive oil.  Remove from the pan and add to the bowl.

Mix the ingredients, including the chopped parsley.  Add a little butter and olive oil in equal parts to the skillet if needed.  You will not need much grease.. you just want enough so the hash doesn’t stick.   Cook until the hash is hot and slightly crispy.  Add salt and pepper to taste.

Serve with an optional poached or fried egg on top.

 

Turkey Club Salad

So you stepped on the scale this morning and went ...holy cow!.... and the holiday season just started!

This recipe for Turkey Club Salad was really a no-brainer for me… I wanted a salad… and all the flavors of a Turkey Club Sandwich without the bread… what could be simpler?

This quick and easy meal allows you to have the bacon… after all without the bacon a Turkey Club Sandwich would be just a Turkey Sandwich… and the same goes for the salad… and as long as you don’t go crazy with dressing… it drastically cuts the calories….

And for those of you like me that just love salads.. this is a great tasting salad…

TIPS

If you want to cut fat and calories… use a low calorie and/or low fat or non-fat dressing.

My picture shows the salad on a plate without dressing… dressing to be added… to use less dressing… instead of making the salad as pictured… put all the ingredients in a large bowl and add a small amount of dressing and toss it.. then put it on the plate… you tend to use a lot less dressing when you do it that way.

I left off quantities, use as little or as much of each ingredient that you like.

This is perfect for those turkey leftovers!

I use 2 strips of bacon per person…



This makes a great lunch or add a small bowl of soup and you have yourself a great supper.






Recipe: Turkey Club Salad

All you need:

Salad greens
Leftover turkey, chopped
Tomatoes, cut into chunks
Bacon, cooked and chopped
Croutons
Dressing of your choice

All you need to do:

Layer the ingredients on a large plate.

Recipe: Shepherd’s Pie from Leftovers

I’ve posted a Shepherd’s Pie recipe from scratch previously… but it also makes a great leftover dish. The other day I posted my Leftover Madness post pointing out that leftover gravy from beef stew or pot roast can easily be used to make more gravy or be used in recipes.

If I have left over meat and/or vegetables from the beef stew or pot roast… I use them as well as the gravy. Shepherd’s pie recipes leaves a lot to your imagination … add as much or as little as you like.

TIPS
I cut up leftover meat to use in the pie… If I need more… I simply brown and drain ground beef. Usually for a meal for four.. I use about one pound of meat.

I like to season the meat with seasonings… again you can add whatever seasonings your family prefers… I use onion powder, garlic powder and ground pepper.

Depending on how much leftover gravy I have will depend on whether or not I add more beef stock or broth to the dish. When using about a pound of meat, I like to have about two cups of leftover gravy or broth.

Usually my stew gravy is fairly thin, so I add about a tablespoon of flour to thicken it. To avoid lumps… I mix the flour with some broth in a measuring cup, mixing it well to smooth and creamy mixture, then add it to the pot.

I like to add fresh chopped parsley to the dish, it adds great flavor. I use about two tablespoons.

I either use fresh or frozen vegetables for the pot pie. Again, it’s up to you what to include. I use frozen corn, carrots and pies, and green beans. I use about ¼ to ½ cup of each. I like to use frozen pearl onions also, they’re quick and easy additions.

Although I do have canned mushrooms in the pantry for emergencies, I do prefer to use fresh sliced mushrooms, they add so much flavor.

The addition of beer or wine is good, but totally optional. I don’t add much… about ½ cup. I use a Cabernet for the wine and for the beer… I found an English Brown Ale that I really like to use called Hobgoblin.

If I don’t add the beer or wine I add 2 teaspoons of Worcestershire sauce to add flavor.

If I know I’m going to have leftover pot roast and that I’m going to use it for Shepherd’s Pie, I also make extra mashed potatoes so I have them already made for the pie.

To change the flavor of the meal if I’m serving it in the same week as the original meal… I make cheddary cheesy mashed potatoes or garlic mashed.

I hope you find great ways to use your leftovers!







Recipe: Shepherd's Pie from Leftovers

All you need:

Leftover beef, diced (optional)
1 pound lean ground beef (less if you have leftover beef)
1 tablespoon garlic powder
2 teaspoons onion powder
About 5 turns on the pepper mill
2 tablespoons fresh parsley, chopped
2 cups leftover gravy or broth
½ cup beer or wine (optional)
2 teaspoons Worcestershire sauce (if not using beer or wine)
1 tablespoons flour (optional)
½ cup frozen pearl onions
¼- ½ cup frozen peas and carrots
¼- ½ cup frozen corn
¼- ½ cup frozen green beans
8 oz. fresh mushrooms, sliced
Mashed potatoes

All you need to do:


Brown and drain ground beef. Add spices and Worcestershire sauce.

Add beer or wine if adding it in.

Add diced leftover beef if available.





Add gravy and/or broth.

Add vegetables.

Simmer until vegetables are cooked.

Add flour if needed (see tips).




Add mashed potatoes to the top and serve or serve in individual dishes.

Recipe: Crispy Pasta and Eggs

For lack of a better name… I’ve called this leftover gem… Crispy Pasta and Eggs… we have a Hungarian/German name for it I couldn’t begin to spell let alone accurately translate it… the closest I can come is Crispy Pasta and Eggs.

This was a favorite when growing up and still is… Warren has turned his nose up at it… which is fine with me.. more for me…

Leftover pasta, spaghetti in particular… but other pastas are used as well…. I’ve used cooked bowties and penne…. are fried in a pan with melted butter or margarine until light brown and crispy… then covered in scrambled eggs… a simple left over dish… I suspect it was “invented” during the depression when money for food was tight and every leftover was used in one way or another… a lot of leftover dishes came to be around that time.

TIP

Melt enough butter to cover the bottom of the pan… I use about 2 tablespoons.

Does your family have anything similar?

I hope you try it… the crunch of the pasta and the eggs.. just a really nice and easy dish to use up cooked pasta from another meal.... and tasty too!







Recipe: Crispy Pasta and Eggs

All you need:

Leftover cooked pasta
Butter or margarine
Enough scrambled eggs to cover the pasta
Salt and pepper to taste

All you need to do:


Melt the butter in a skillet over medium high heat.

Add the pasta and toss to coat evenly.

Allow the pasta to cook until light brown and flip to brown the other side until the pasta is lightly crunchy.

In a medium bowl beat eggs and a little milk.



Pour the eggs over the pasta and toss until cooked.

Sprinkle with salt and pepper and serve hot.

Leftover Madness!

Does your family balk at eating leftovers? Do you feel frustrated trying to stay in budget and not waste food? I have tips to help.

First of all.. while I truly do sympathize with those of you that have family members that hate leftovers… I have never had that problem… we thrive on leftovers.. after all… what’s better than having a favorite meal a second time?

With leftovers there are … what I call.. budget stretchers… the most obvious example is freezing leftovers for another week… sometimes I freeze them into individual servings… for those nights when we’re on the run to somewhere and need a quick meal..

I don’t know about you.. but whenever I make beef stew or pot roast… I inevitably have left over gravy… I almost always freeze it unless I use it immediately in another meal.

A great tip I got from my Mother is to freeze the broth or gravy in an ice cube tray… after they’re frozen solid.. pop them out and into a Zip Loc bag or an airtight container… they make great, quick additions to many meals and also you can use a bunch of them to make a new batch of gravy for another meal… for example, meatloaf.

Very few things go to waste in our household… and with today’s prices and economy it just makes sense to make the most of everything. I will start a regular addition to the blog… creative ideas and ways to use odds and ends of all kinds of foods and leftovers.

And… Calling all readers!

Please send me your ideas… I want to hear from you!... something that works really well in your family may help another family make a great meal and save a dollar or two.

Turkey Leftovers?

Well I hope you all had a wonderful holiday and you’re enjoying the start of this holiday weekend. Warren’s one request was to have leftovers… and leftovers he has. We probably will just have another reheat… but there are other things to do with those terrific leftovers.

First of all…. consider freezing some of them. Most things freeze well… turkey especially. Believe me they will come in handy when you want to do a quick dinner during this upcoming holiday season when the malls have sapped all your strength.

Consider the following recipe “remakes” using turkey instead of chicken:




Turkey Pot Pie with Puff Pastry










Turkey Salad with Cranberries Apples and Pecans









Turkey Tetrazzini








Bacon Ranch Turkey Salad





And these recipes too (no photos ...sorry!):

Creamed Turkey with Mushrooms

Cheesy Turkey and Rice Medley

Just substitute the cooked turkey for the chicken in these recipes… and remember … you can freeze the turkey and make these terrific meals when things get hectic.

Making Leftovers Interesting

Cooking Tip of the Day

Let’s face it we know ahead of time that there will inevitably be leftovers. If you plan on serving them for another meal, you may want to consider adding a new addition to the meal… a special dish that will “dress up” the leftover.

In the case of Easter ham, why don’t you consider making Ambrosia… a fruit salad with mini marshmallows and a sweet and tangy whipped cream over them… kids will love it and it goes so well with ham and it’s a great way to get everyone to eat their fruits!

I posted an Ambrosia recipe today that I adadpted slightly from Alton Brown of the Food Network that is just wonderful..