March 13, 2013

The Maine Ingredient: St. Patrick's Day leftovers make a great hash

By BROOKE DOJNY

St. Patrick's Day dinner (or boiled dinner, as it's known in New England) is wonderful, but I like the hash made with its leftovers even better. Serve it with buttered whole-grain toast and a salad of halved grape tomatoes tossed with balsamic vinaigrette and spread across a bed of mesclun leaves.

 

Servings: Four

2 tablespoons butter

1 large onion, chopped

Half a green bell pepper, chopped

1 pound cooked corned beef, roughly chopped into ½-inch cubes

3 cups cooked potatoes, roughly chopped into ¼-inch cubes

½  teaspoon coarsely ground black pepper, or more to taste

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

½ teaspoon Tabasco sauce, or to taste

3/4 cup cream

Salt to taste

4 poached eggs, optional

Bottled salsa or chili sauce

Preheat the oven to 400 degrees. In a large, heavy, (preferably cast iron) skillet with ovenproof handle, melt the butter. Add onions and peppers and cook until they begin to soften, about 5 minutes.

Meanwhile, in a large bowl, combine corned beef, potatoes, salt, pepper, Worcestershire, thyme, Tabasco and cream. Toss gently but thoroughly to mix  and add to the skillet. Stir to combine, then press the hash mixture to make a large cake. Cover and cook over medium-low heat until a crust begins to form on the bottom, about 15 minutes.

Place skillet in the preheated oven and bake until the top is crispy and lightly browned, about 15 minutes. If the top is not brown enough, run it under a broiler to finish.

Cut into wedges, top with the optional poached eggs and serve with the salsa or chili sauce if desired.

 

RED FLANNEL HASH: If, like many New Englanders, you include beets and turnips in the vegetables surrounding corned beef, you might like this variation on the hash theme. The beets give it the name by turning the hash a lovely pink color.

To the hash mixture, add about 1 cup finely chopped beets and 1 cup finely chopped turnips or rutabagas or carrots or cabbage. Proceed with the recipe as written.

Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She can be contacted via Facebook at:

facebook.com/brookedojny

 

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