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Leftover Corned Beef?

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  • Leftover Corned Beef?

    Corned Beef Hash #18
    By Belly Buddy David Lauterbach

    March 17th may be the greatest day corned beef has ever known, but the day after St. Pat's is the perfect time to mince the remains of the previous day into a hash fit to side the breakfast of kings. You know you like hash, but did you know it was so easy to make?

    Yesterday's corned beef leftovers, 1/2 pound is good.

    1 small leftover potato

    1/2 medium onion

    1 clove of garlic, minced (Go ahead, use the pre-minced stuff. It'll be okay.)

    1 teaspoon of hot sauce, if you're a baby. More if you're a man.

    Pull the leftover corned beef apart with your fingers then dice until you have a pile of shredded beef. Leave enough fat on the meat or your hash will dry out when you're cooking it. Dice the leftover potato into very small cubes, as small as you can get them. Do the same with one small or half of a medium onion.

    Fire up a frying pan or a griddle and toss a few teblespoons of butter or margarine on. When the pan is hot enough, start frying the onions and add the garlic. When the onions are just starting to brown, add the corned beef and potatoes. Then add some Tabasco or your favorite hot sauce. Grill until everything is nice & hot (remember, everything was cooked yesterday) or until its brown the way you like it.

    Salt & pepper to taste, serve with come eggs and you're all set. Wasn't that simple laddie? is what it is...

  • #2
    Bubble and Squeak

    Also very simple, and like the hash, using some sweet yellow onion, is optional. Cube the leftover cabbage and potatoes from yesterday. Heat a heavy pan over a medium-high flame. Sauté some diced onion, if you like. Mix the cabbage, potato and onion in a bowl, and smash it down and flatten into a large pancake. Crisp on each side. This can be served with the corned beef hash, or on its own, as a side dish, or with eggs. Good with sausages or bangers. is what it is...


    • #3
      Rueben sandwich

      Lean corned beef, and a great pumpernickel or rye bread make the Reuben. You don't know what a Reuben is? Let me explain. A Reuben is a grilled deli sandwich, made on rye, sometimes pumpernickel bread, with Russian dressing on the inside of both slices and butter on the outside, piled high with corned beef, sometimes pastrami, sauerkraut and swiss cheese, and grilled until the cheese melts, the bread is crunchy, and the meat and kraut are hot. Some places that don't have a grill offer a steamed Reuben. Don't order it. Don't order anything from such places - just leave.

      Pumpernicket or Rye Bread
      Russian Dressing:
      1 cup freshly made Mayonnaise
      1/4 cup vinaigrette made by whisking the XV olive oil into the red wine
      vinegar slowly to blend
      1/4 cup chili sauce
      2 tablespoons minced sweet yellow bell pepper
      2 tablespoons minced roasted red pepper or pimento
      1 tablespoon minced yellow onion
      1 teaspoon Fred's horseradish
      3 tablespoons black caviar
      Blend all ingredients together thoroughly
      Trim the fat from your corned beef, and slice it very very thin
      Slice the bread a bit on the thin side, not so thin that it can't hold the filling, but not so thick that you can't eat the sandwich
      Slather the outside of the bread slices with butter and the inside with Russian dressing and arrange half the slices dressing side up
      pile the bread high with sliced corned beef
      top with three tablespoons of drained, rinsed sauerkraut
      cover with thin slices of a holey, swiss-style cheese ,
      top with the other half of your bread slices, dressing side down on the cheese
      lay the sandwiches gently on a flat grill, and put a sandwich press or heavy pan on them grill until the cheese is melted and the meat and kraut are steaming, lower heat if needed to keep the bread from burning
      You can always serve this with bubble & squeak. is what it is...


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