March 16, 2012

Corned Beef and Baby Cabbage Hash



Ingredients:
2 1/2 cups cooked diced potatoes
2 cups diced corned beef
2 cups quartered Brussels sprouts
1 onion, diced
sea salt
freshly ground black pepper


Directions:
Melt the butter in a large skillet. Saute the onion and Brussels sprouts until the onion is soft and translucent. Add the corned beef and potatoes. Saute until warmed through. Season.


My thoughts:
Okay, I really used Brussels sprouts and not "baby cabbage" (if there is such a thing) but I had to go with the theme! This is a great recipe for using up leftovers or cooking once, eating twice. I was making potato salad to eat later the same day so I just boiled up a ton of potatoes at once and chilled the rest until later.It is a tiny bit more involved than regular hash (chopping up the Brussels sprouts and all that) but I like it a lot better and with the addition of vegetables, can serve as a complete meal. I had it for an early lunch one day and it was perfect.

5 comments:

  1. Brussel sprouts are in fact baby cabbages. They are the edible buds of a wild cabbage native to Belgium. Also why they are named what they are.

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  2. Yup. Well, the buds of variety of wild cabbage not the immature of what we generally think of green cabbage which forms in heads, not on stalks.

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  3. I just discovered your blog a week ago... looking through the back articles, I already know I'm going to read it for a long time... I noticed in the previous article, you said you corned your own beef... Are you going to post more on that, or have you and I missed it? I love corned beef, but can only find it in March.

    ReplyDelete
  4. Sure, I posted it a couple of years ago: http://www.coconutandlime.com/2009/04/corned-beef.html

    ReplyDelete
  5. Awesome! Thank you so much! I shall post there as to how it came out 12 days after my next meat buying trip... (Yes I shop in trips by food category... Makes it easier to buy in bulk when the prices of that particular thing are down)

    ReplyDelete

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