Corned beef doesn’t have to only be a St. Patty’s Day thing. I love corned beef for breakfast any time of year.
I’m a fan of homemade corned beef hashes that feature large chunks of corned beef that you can see (unlike that ‘dog-food’ looking stuff that you get out of a can). I used leftover corned beef from our previous dinner for this breakfast. Ah corned beef, one of the easiest dinners you may ever make – I simply put my corned beef into a crock pot with some pickling spices and simmered it until it practically fell apart. Yum.
Because this is such a heavy dish, I wanted to lighten it up by using sweet potatoes instead of potatoes. I like the sweet and salty contrast that happened. I also served these with egg beaters and fresh apple slices. A winning breakfast any time of year!
Place sweet potatoes on a baking sheet and bake for 25 minutes. Remove and set aside to cool before dicing. Preheat a large skillet to medium heat. Add oil, sweet potatoes and salt and pepper. Cook the potatoes for about 10 minutes, until they are slightly golden and crispy. Then add peppers, onions, corned beef, and salt/pepper, toss and heat through. Serve hot.
There is a deli just outside of Denver that Mister and I absolutely love to eat at when we’re in the area. They are as Jewish as a Jewish deli can get. They have matzo ball soup, challah bread, lox, latkes, knish, pastrami … you name it and they have it. This particular deli also has the best corned beef sandwiches I have ever wrapped my teeth around! Unfortunately, we live over an hour away from Denver, so if we’re not heading down there for something else, it really is a bit of a drive. I had a mean hankering for one of these babies so I decided to make my own version at home.
At the deli, you get a huge pile of thinly sliced corned beef and swiss between two slices of their homemade bread. Mustard, relish and horseradish are served on the side. I put spicy ground mustard, swiss and dill pickles on my sandwiches. My corned beef wasn’t sliced as thin as the deli’s but it tasted just as amazing as theirs.
I realized (the next day) that the leftover corned beef was much easier to slice than the hot corned beef was. If you have the time, make the corned beef the night before you want to make sandwiches. Once the meat is cooled, you can easily cut thin slices with a sharp knife. Otherwise, just do the best you can with what you have. Some of it fell apart while I was cutting it, but hey, it all goes in the same place anyway, right?
1 Tablespoon pickling spice (you'll sometimes get a packet of this included with your beef)
1/2 yellow onion, cut in half
Slices of baby swiss
Spicy stone ground mustard
Dill pickles, thinly sliced
Place the corned beef, spices and onion into a crock pot. Add enough water to cover the beef by an inch. Set the crock pot for high and cook for an hour. After an hour, lower to low heat. Cook for 2-3 more hours, or until the corned beef is almost fall apart tender.
Carefully remove the beef to a cutting board and remove all remnants of pickling spice. Allow to cool for 10 minutes. Take a spoon and scrape any fat off of the meat, then cut the beef into thin slices (as best as you can) against the grain. If you cooked the corned beef to complete fall apart tenderness, you can skip this step and just break up the beef a bit. Note: Slicing is much easier to do after you've cooled your beef and put it into the fridge. You can always save the slicing for later.
To build your sandwich: Place a thin layer of stone ground mustard on a slice of rye bread, and top with enough thin slices of pickle to cover most of the sandwich's surface area. Add a good-sized pile of corned beef, a slice of swiss and another piece of bread. Devour.
Happy Monday! How was your St. Patrick’s weekend? Are you feeling a bit slow and groggy this morning? Corned beef hash is a great hangover food. Around St. Patrick’s Day, I typically buy the biggest corned beef brisket I can find or I buy two of them to guarantee leftovers to make this hash. Don’t get me wrong, I am a big fan of the traditional corned beef and cabbage meal, but I really, REALLY look forward to eating leftover corned beef hash. That canned stuff doesn’t even come close to the real deal!
I like a simple hash prepared with chunks of potatoes, sautéed onions, green peppers and corned beef. A poached or sunny side up egg topper makes the perfect sauce. Serve with a whole wheat English muffin or a plate of fresh fruit and a mug of hot coffee round things out.
1 pound potatoes (russet or red), scrubbed and diced into 1/2-inch cubes
2 tablespoons olive oil
1 tablespoon butter
1 small onion, diced
1 small green pepper, seeds and ribs removed, diced
1 large garlic clove, minced
1/2 pound or more cooked corned beef, cut into 1/2-inch cubes or shredded (about 2-3 cups)
Salt and pepper to taste
Boil the potatoes in boiling water for 5 minutes, until just tender. Drain.
In a large non-stick skillet, add the oil and butter and finish the potatoes in the pan over medium heat, about 4 minutes. Add the onion, peppers and garlic and cook for another 2 minutes, stirring occasionally.
Add corned beef and seasonings to taste, turning hash, until browned and crisp, about 10 minutes.
I make corned beef every year for this very occasion. I absolutely loved homemade corned beef – by itself, piled high on sandwiches or in a breakfast hash. Slow-simmered corned beef is extremely (and I mean EXTREMELY) tender and flavorful!
I saw this recipe on Oleander and Palm and knew I had to try it. Man, let me tell you that this recipe is a KEEPER! Jot this one down folks…
If that weren’t convincing enough, I always put beer in my crock pot with corned beef. It is an Irish holiday right? I also don’t bother peeling the carrots if I add them to the pot. They’re in there long enough that I feel like I lose a lot of those carrot nutrients if I do. Plus I’m a fan of the rustic food look.
4 pounds raw corned beef brisket with spice packet
1 cup honey
1 cup whole grain mustard
Rinse your brisket and pat dry. Place the onion, brisket and seasoning packet in a slow cooker, add your beer and cover with water.
Cook the brisket for 8 hours on low. Just before you're ready to eat, heat the broiler to high heat. Trim off any fat on the exterior of brisket. Carefully remove the brisket from the crock pot and place it in a baking dish.
Mix together the honey and mustard and pour directly over the top of the brisket, coating evenly. Broil for 5-7 minutes or until the glaze begins to brown and caramelize. Slice and serve.
Add 1 pound large carrots (cut into 2-inch pieces) and 10 baby red potatoes (quartered) into your crock pot for a delicious side dish. Add 1/2 head cabbage (cut into wedges) about an hour before the brisket is done.