Leftover Corned Beef Hash With Root Vegetables Food

LEFTOVER CORNED BEEF HASH WITH ROOT VEGETABLES

Steps:

• Preheat oven to 375 degrees F. Wash and peel carrots and parsnips, cut into approximately ½ inch dice. Peel potatoes, if desired (I prefer to leave the skins on), cut into ½ inch dice. Peel and dice shallots.
• Cover a rimmed baking sheet with foil. Place vegetables on baking sheet. Drizzle 2 T olive oil on vegetables. Using your hands, work oil through vegetables to evenly coat. Sprinkle garlic powder, half the minced rosemary, and salt and pepper to taste over vegetable mixture, then use hands to mix again. (Note: Corned beef is fairly salty, so be sparing when adding salt to vegetables.
• Spread vegetables onto baking sheet in a single layer. Place baking sheet in preheated oven. Cook for 30 minutes, until vegetables are cooked through and beginning to brown, stirring twice during cooking.
• Remove vegetables from oven and set aside. Spray a 9×13 baking dish lightly with cooking spray. Add cooked vegetables to dish, along with the corned beef. Mix with a spoon to distribute meat evenly among the vegetables.
• * Optional Eggs. If you're baking eggs along with the hash, make four indentations in the hash, crack egg into the well before continuing the bake. (After 12 minutes in the oven, the whites will be cooked and the yolks will be runny.) You can also use a poached egg, fried egg, or skip this step and serve without the egg.
• Place hash in oven and cook for 10 to 12 minutes. Remove from oven, sprinkle remaining rosemary over hash, and serve.

LEFTOVER CORNED BEEF BREAKFAST HASH

Steps:

• In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
• In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
• Put the hash on a plate and top with the eggs. Garnish with additional scallions.

LEFTOVER CORNED BEEF HASH

Steps:

• Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
• Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

ULTIMATE CORNED BEEF BRISKET WITH ROOT VEGETABLES

Steps:

• GARNI: Prepare the bouquet garni: Place seasonings into middle of cheesecloth and tie with twine. Set aside.
• BEEF: The method of tying up the brisket is optional for presentation, if not rolling, be sure and place brisket fat side up in the pot. TO ROLL, roll up the brisket fat side out into a cylinder shape and tie securely with twine. Place tied beef into a pot. Cover with cold water, add cider vinegar (the vinegar helps tenderize the meat), and bring to a boil. Remove the scum off the surface as it appears. Reduce the heat and simmer for 10 minutes. If the liquid is salty after 10 minutes, start again with boiling water. Add bouquet garni. Simmer for 2-3 hours skimming any scum as it appears on the surface.
• VEGETABLES: Transfer beef to a large clean pot. Strain the liquid, cool slightly, and remove any oil/grease. Add onions, turnips, potatoes, carrots and cabbage, and apple cider to the pot containing the brisket. Cover with strained liquid and cook at a simmer for 1 hour more, or until very tender (you can pierce beef easily with a skewer).
• SERVE: Remove the meat from the poaching liquid , cut the trussing strings and carve the meat into generous slices. Place them on a warmed platter. Arrange the cooked garnish vegetables around the meat. Sprinkle with chopped fresh parsley and serve with the beets.

CORNED BEEF AND ROOT VEGETABLE HASH

Steps:

• Bring stock, potatoes, carrots, parsnips, and turnips to a boil in a large saucepan. Reduce heat, and simmer until just tender, about 6 minutes. Drain, reserving 1/2 cup liquid; set aside.
• Meanwhile, heat oil in a large non-stick skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 6 minutes. Add vegetables and the reserved 1/2 cup cooking liquid. Cook, stirring occasionally, until vegetables are browned, about 25 minutes. Stir in corned beef and mustard. To serve, top with eggs, and season with pepper.