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March 27, 2013
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Corned beef hash can be two-holiday dish

This has been an unusual year with St. Patrick’s Day and Easter so close together. After cooking a traditional corned beef on St. Patrick’s Day, it got me thinking about Easter food traditions.

Twenty-five years ago or so, I noticed a shift in what types of food people were serving for a traditional Easter dinner. We sold a lot more big, sit-down dinner entrees, predominately ham and leg of lamb, and lesser items such as prime rib and turkey. Weather plays a huge role in what people decide to cook for this holiday.

Meals prepared later in the year and for warmer-weather Easter have been barbecue items such as ribs, chicken and steaks. During colder weather and larger parties, fare has been more traditional and brunch-oriented. This has become very popular; our family enjoys the brunch option. Everyone can pitch in with an eclectic mix of foods. And of course, I provide the meat. I like to prepare many types of meats, such as hickory-smoked bacon, jalapeno sausage, maple-cured ham steak or a spiral honey-glazed ham, as well as the item that brings you to my recipe today.

I enjoy cooking some extra corned beef at St. Patrick’s Day and make corned beef hash with the leftovers. It makes a great addition to any brunch, and I have also made this dish by switching it up and using roast beef instead of corned beef. Whatever you cook, as with every holiday, enjoy your family and friends with your favorite foods. Happy Easter!

CORNED BEEF HASH

4 peeled and cooked potatoes cubed (small)

2 tablespoons olive oil

2 tablespoons butter

1 tablespoon of your favorite seasoning salt

1 teaspoon black pepper

1 tablespoon fresh parsley chopped finely

Half to 1 pound of pre-cooked corned beef chopped or minced finely

Quarter-cup water

Quarter-cup yellow onion chopped finely

2 cloves of garlic minced

In a large frying pan, on medium heat, combine olive oil, butter, onions and garlic, stir until lightly browned, add potatoes and seasoning salt, stir and brown approximately 15 minutes. Add corned beef, water and parsley into potato mix and brown for 10 minutes. Your corned beef hash is ready to serve; enjoy.

David Theiss is the owner of Butler Gourmet Meats and longtime Carson City resident.



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The Nevada Appeal Updated Mar 27, 2013 02:38AM Published Apr 9, 2013 06:23PM Copyright 2013 The Nevada Appeal. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.