Monday, March 15, 2010

St. Patrick's Day and Food...

I wish I could bring you all into my kitchen right now, it is filled with the wonderful aroma of Corn Beef slow cooking in my Crock pot, lucky me I get to smell it ALL day long. YUM! :)

But since I can't bring the awesome aroma to you, I can do the next best thing, and that is to share a recipe with you.

Corn Beef Hash

Corn beef hash is one of my favorite meals to prepare and of course "eat". Prepare a great Sunday morning brunch and serve the hash with eggs, or create a wonderful quick, simple dinner served with a side of salad and garlic toast.

So for the recipe... (Compliments of Martha Stewart)


Serves 4
  • 2 tablespoons olive oil
  • 2 baking potatoes, (about 1 pound), peeled and cut into 1/2-inch cubes (about 3 cups)
  • 1 onion, chopped
  • Coarse salt and ground pepper
  • 1 red bell pepper, ribs and seeds removed, chopped
  • 2 tablespoons prepared horseradish
  • 1 tablespoon Worcestershire sauce
  • 8 ounces thinly sliced corned beef, cut crosswise into 1/4-inch-wide strips
  • 1/4 cup heavy cream
  1. Heat oil in a large (12-inch) nonstick 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.
Soooooo.... take your left over Corn Beef this week and bring out the skillet and prepare this awesome dish.

Happy St. Paddy's Day everyone!


  1. My husband LOVES corn beef hash!

    Thanks for sharing!

    Thank you also for entering my giveaway.

    Here's to hoping you're the lucking winner!



  2. WOOT to Christina's husband! Guess what I made for dinner tonight with the left over corn beef from last night? Yuppers, Corn beef hash! It was so so YUMMY!