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