I know I really should've posted about St. Patrick's Day at the Dowd's, but there were so many posts about corned beef and cabbage, that I thought the blogosphere would be better off without another. So I decided to post instead about one of my favorite meals in the entire year- Corned Beef Hash. Seriously, I could do without the whole corned beef-boiled dinner (if it weren't for the tradition) and go straight to the hash and a lot of my family feels the same. This year I cooked my corned beef in Guinness and water, instead of just water, and it worked great, adding an extra layer of family to the meat and the vegetables. In addition, I made some delicious cheese biscuits from the Bon Appetit, that were just incredible so I decided to make a new batch to go with the hash.The result? The best damn leftover dinner there ever was! The hash ends up with a crusty bottom (I used my large cast-iron pan), bits of meat and tender potatoes and carrots topped with eggs with a set white and creamy yolk and a topping of melted Dubliner cheese. It is Irish-American heaven!
Day-After Corned Beef Hash
(Picture, right, is hash BC (before cheese))
1-2 cups leftover cooked corned beef cut into small cubes
4-6 cups of leftover cooked potatoes or potato/carrot mixture, drained of liquid
2 tbsp butter
6 medium eggs
1- 1 1/2 cup shredded sharp cheddar cheese (I used Dubliner)
Use a heavy deep skillet and spray with non-stick coating and then add butter. Mix meat and potato leftovers and place in pan. Cook on medium heat, stirring periodically until any liquid has evaporated. Press mixture down in pan and make 6 depressions for the eggs. Break an egg in each depression and cover skillet for about 3 minutes or until whites of eggs begin to set. Cover top of hash with grated cheese, and cover again until cheese is melts. Serve each portion with hash and one of the eggs.
Dubliner Cheese-Crusted Biscuits (adapted from Kerrygold recipe in Feb '08 Bon Appetit)
2 c flour
2 tsp baking powder
1/2 teaspoon baking soda
1/2 tsp salt
1/2 c cold unsalted butter cut into 1/2 inch cubes
1 c shredded Dubliner cheese (you could use another sharp cheddar cheese, but hey, Dubliner is Irish cheese!)
2/3 cup buttermilk
1/2 c chopped walnuts
2 tsp dried sage
1/4 tsp freshly ground pepper
Heat oven to 400 degrees and lightly grease a baking sheet. In a medium bowl, combine flour, baking powder and baking soda and salt. Cut butter into flour mixture with a pastry cutter (don't have one so I used a fork) until the mixture looks like coarse crumbs. Stir in 1/ c of the cheese and remaining ingredients. Stir until mixture forms a ball and turn out on a lightly floured board, pressing into a square 1 inch thick. sprinkle top with 1/4 cup cheese, pressing into dough, then flip and do the same to other side. Cut into 12 scone-like shapes (triangles) and place on prepared baking sheet. Bake on center rack for about 12 minutes or until golden. Makes 12.
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