One of the things I enjoy most about St. Patrick’s Day is the leftover corned beef. I posted my recipe for homemade (preservative-free) corned beef earlier this week and I was sure to make extra for a couple of my favorite corned-beef dishes: corned beef hash and Reuben sandwiches. I hope you enjoy them as much as I do! Happy St. Patrick’s Day! Sending a virtual *pinch* your way!
Corned Beef Hash
- 1 pound unpeeled red potatoes, boiled
- 2 cups chopped corned beef
- 2 tablespoons olive oil
- 1 small onion
- 4 scallions, chopped
Dice the potatoes into ½-inch chunks. Chop the corned beef into ¼-inch pieces. To a large skillet, add the olive oil and onions. Cook over medium-high heat for approximately 3 minutes to caramelize the onions. Reduce the heat to medium and add the potatoes, meat and scallions. Cook the hash, stirring frequently, until it’s hot. The hash goes great with a fried egg!
Yields 1 sandwich
- 1 tablespoons Thousand Island dressing
- 2 slices rye or pumpernickel rye bread
- 1 tablespoon butter
- 2 slices Swiss cheese
- 2 slices corned beef
- ¼ cup sauerkraut
Spread Thousand Island dressing on the bottom of one slice of bread and the top of the other. Butter the bread on the two sides with no dressing. Place the slices of bread, butter side down, into a skillet over medium heat. Put one piece of cheese on each slice of bread. Place the corned beef and sauerkraut onto one slice of bread. Once the bread is golden and the cheese is melted, cover the corned beef with the other slice of bread.