So it’s the day after St Patrick’s Day.  Maybe you’re hung over from drinking too many green beers last night and you need to eat but there’s nothing in the refrigerator except corned beef and cabbage leftover from yesterday’s dinner.  What’s a person to do?  Make a big ol’ skillet of Corned Beef Hash with Dijon Mustard Cream Sauce, but of course!  No need to fret over cooking a time-consuming and difficult meal because this recipe is so easy, you can cook it whether you’re sober, getting drunk or still drunk from the night before.  Whatever state of mind you find yourself in, this hash is delicious, super easy to make, and best of all you’ll be sitting down to eat in less than 20 minutes!

Corned beef hash is the ultimate comfort food.  It can be served for breakfast, brunch, lunch, or dinner and is best when it makes the menu as a way to utilize leftovers.  The classic “boiled dinner” consisting of corned beef, potatoes and cabbage (and a variety of other veggies at times) is a New England tradition.  Although it’s not the most appetizing name for a meal, it sure does make for some fantastic eating.  I sometimes will make a corned beef diner for the express purpose of having leftovers to make this hash recipe.  By the way, if you want a different type of hash, try this Paleo Red Flannel Hash recipe.

Here’s another New England tidbit…when I first moved to New England, I was very surprised to find grey corned beef in the grocery stores.  I can tell you right now, if that type of corned beef was sold in the Florida stores, no one would buy it because they would think the meat went bad!  I thought the same thing until I found out that sodium nitrite, a food additive that’s not so great for your health, is what was helping to preserve the red corned beef color I always knew.  I try to buy the grey corned beef when I can, but it wasn’t available at the store when I went shopping for this recipe.  Boooooo.

 

Next time there’s New England boiled dinner leftovers, make this Corned Beef Hash with Dijon Mustard Sauce and enjoy!

5.0 from 2 reviews

Corned Beef Hash with Dijon Mustard Cream Sauce

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Author: Tasty Ever After

Serves: 4 servings

Ingredients

• FOR THE HASH:
• 2 Tb olive oil or fat of choice
• 2 cups of leftover cooked corned beef, chopped
• 2 cups of leftover cooked potatoes, cabbage, onions, carrots, parsnips, etc., cubed
• salt and pepper to taste
• FOR THE DIJON MUSTARD CREAM SAUCE:
• 1 cup half & half
• 4 tsp dijon mustard
• salt and pepper to taste

Instructions

1. FOR THE HASH:
2. Place 2 Tb of oil in a large skillet and heat over medium heat.
3. In a large bowl, add beef, potatoes, and cabbage; stir well to combine. Season with alt and pepper to taste. Spread mixture evenly in the heated pan and let a brown crust form on the bottom (about 5 minutes). Turn over to brown the other side (about another 5 minutes). While the hash is cooking, make the cream mustard sauce.
4. FOR THE DIJON MUSTARD CREAM SAUCE:
5. In a small saucepan, over medium heat, whisk together the half and half and mustard. Continue to cook, whisking occasionally, until slightly thickened, about 5 minutes. Be careful not to boil or mixture will curdle. Season with salt and pepper.
6. Divide the hash between four plates, top with eggs, and drizzle with the dijon mustard cream sauce.
7. Enjoy!

3.2.2929

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