Monday, March 19, 2012

Irish Week (still?!?): Corned Beef Hash and a Reuben Sandwich

These pictures suck. I was much more concerned with eating than taking pics of the food this weekend. I apologize.

Making 4 pounds of corned beef for yourself means that you will have quite a bit of leftover corned beef. Hence, Irish week continues. 

Thank goodness there are a million ways to use leftover corned beef. And on Saturday, there sounded nothing better to a maybe slightly hungover me than consuming corned beef hash while watching NCAA basketball. So that's what I did.
2 Tbsp. olive oil
2 baking potatoes (about 1 lb), peeled and cut into 1/2 inch cubes
1 onion, chopped
Coarse salt and ground pepper
1 red bell pepper, chopped
2 Tbsp prepared horseradish
1 Tbsp Worcestershire sauce
8 oz shredded corned beef
1/4 cup heavy cream

1. Heat oil in a 10- or 12-inch cast iron (or other non-stick) skillet over medium heat. Add potatoes; cook, turning often, until golden, 10 to 12 minutes.

2. Add onion; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Cook, stirring often, until potatoes and onions are browned, 5 minutes.

3. Add bell pepper, horseradish, and Worcestershire sauce. Cook until peppers are tender, about 5 minutes. Stir in corned beef and cream until warmed through, about 2 minutes. Serve immediately.

Who needs to go out to brunch when something so spectacularly tasty can be made at  home???

Still left with quite a bit of corned beef, I made a Reuben on Sunday (while watching NCAA basketball, of course).

2 slices rye bread
1/4 lb corned beef, sliced thinly
3 slices Swiss cheese
Russian dressing

For Russian dressing:
2 Tbsp mayonnaise
1 Tbsp ketchup
2 tsp dill pickle relish (I minced half a dill pickle instead of using relish because I don't have or like pickle relish.)
Salt and pepper

1. Combine ingredients for Russian dressing in a bowl.

2. Place corned beef, cheese and sauerkraut on 1 slice rye bread. Spread the Russian dressing on top and place the second slice of bread on top of that. 

3. Butter the outside of the top piece of bread, place in a pan (or a panini maker) to grill butter side down. Butter the top side, flip, and grill. 

Another wonderful corned beef meal. I am sad to say goodbye to Irish week, but it has to happen. Until next year...

Bon appetit.

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