I am pretty sure the title of this blog with garner some sort of a response. People are funny when it comes to food, I know this because I used to be one and am in some respects. I am not a fan of mushrooms, raw red or really any onion is on my no thank you list. And I am pretty sure I don’t need snails in my life; though the garlic and butter part of how snails are prepared in restaurants is pretty outstanding.
I think it is funny that just the name “corned beef” turns people off. Here is a little history from the Smithsonian Magazine to why it is called Corned Beef. The British invented the term “corned beef” in the 17th century to describe the size of the salt crystals used to cure the meat, the size of corn kernels. After the Cattle Acts, salt was the main reason Ireland became the hub for corned beef. Ireland’s salt tax was almost 1/10 that of England’s and could import the highest quality at an inexpensive price. I didn’t even know this but was pretty interesting.
The old saying it takes a village well the potatoes and cabbage were picked from the garden by my husband, my daughter cooked the corned beef while I was out, the huge cast iron pan came from my mother, the eggs were from my friends chickens and my sister-in-law is here for a few days and she washed the dishes. We had New England boiled dinner last night and all the leftovers we made into this delicious breakfast.
corned beef hash
- 1-2 packages corned beef
- 2-3 potatoes
- 3-4 carrots
- 1 small turnip
- 1 head cabbage quartered and cored
Corned beef hash
- 1 leftover corned beef diced and cubed
- leftover potato, carrot and turnip chopped
- leftover cabbage chopped
- 1 medium onion diced
- 1 teaspoon dried thyme
- 1-2 egg per person optional
- place the corned beef in a large pot and cover it with water, add a bay leaf or two and some pepper corns. Bring to a boil and then cover and lower to a slow rolled boil. Let it boil for 2-3 hours take a look and add more water if needed.
- Peel and chop the carrots, turnip and potatoes and add them to the pot. let it boil for about 35-45 minutes until the turnip is tender add the cabbage and cover. Cook for another 10 minutes or so just so the cabbage is cooked through but not mushy.
corned beef hash
- prep the meat and veggies by dicing and chopping everything so it is all similar is size.
- dice the onion and add some oil or butter to you pan, add the meat and the onion and cook until the onions are soft and the meat get a little color.
- Add the cabbage and cook for another 3-4 minutes. Add the rest of the veggies. cook through and allow the pan to give everything a little crust. you don't need to stir too much, if you do things tend to breakdown even smaller
- Add an egg of your choice, my favorite is poached.