DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cat
Location: In a hovel in effluent Damnville, VA Gender: Zodiac: Chinese Yr:
Posted:
Mar 17, 2013 - 8:20am
ScottFromWyoming wrote:
There is a lot of stuff in a commercial corned beef brine. Take it easy.
And of course it doesn't have to be chicken broth. Vegetable broth or water would be fine too.
I researched the ingredients of the corn beef brine and didn't see anything in it that should cause a problem. I have gotten good at researching everything now before I eat it. I didn't use the included seasoning pack either and used my own spices/ The worst offender is corn syrup as its in nearly everything. For instance pretty much all commercial sausages and hot dogs have lots of it.
Sounds great but I have to give it a miss this year. I made a similar corny beast hash last year with the leftovers but this year because of my newly discovered allergies I will have to keep it simple as I cant have the onions, chicken products or eggs. The only meat I am not allergic to is beef and even though I am allergic to corn I can have corn beef as there is no corn in it as the corn in corn beef refers to "salt". I have a 4.5 lb beast in the crock pot right now.
There is a lot of stuff in a commercial corned beef brine. Take it easy.
And of course it doesn't have to be chicken broth. Vegetable broth or water would be fine too.
DaveInVA
Single, unwanted, unloved eccentric, crusty ol' fart with cat
Location: In a hovel in effluent Damnville, VA Gender: Zodiac: Chinese Yr:
Posted:
Mar 17, 2013 - 8:10am
ScottFromWyoming wrote:
*le somewhat-annual bump* ScottFromWyoming wrote:
2005 ScottFromWyoming wrote:
Corned Beef HashLeftover corned beef from St. Patrick's day feasting? Excellent! This is my favorite Sunday breakfast to make at home; restaurant versions are never this good. But how often do we have leftover corned beef? About once a year... You need:
(Cooked) Corned Beef cut into cubes
(Raw) Potatoes, cubed —I like to use about as much potato as meat, but you can "stretch" a little meat to feed more people by adding as much potato as you like.
Bell Pepper, diced or sliced as small as you like
Onion, ditto
Chicken broth
Eggs
Optional: cooked cabbage from your leftovers...chop it up and toss it in!
Choose a skillet: the ingredients will want to be an inch deep or more when spread out in the pan, so don't use a huge skillet if you're only making one serving...
Sauté the potatoes, peppers and onions in butter, quickly tossing over high heat to just soften everything. Stir in your corned beef and pour on chicken broth... about 1/2-inch deep. Continue cooking over medium-high heat until broth is cooked away. If you stir to keep everything loose from the pan, that's fine, but your corned beef and potatoes may fall apart. Still tastes great. But if you have a nonstick pan, let it cook without stirring, and use a spatula to press lightly on the hash. You'll get a crisp crust and the hash will serve up pretty...Test a potato for doneness. I typically do the chicken broth thing two or three times. When you think it will only take one more round of broth before the potatoes are done, it's time to cook the eggs. Use a large spoon to round out hollow spots for each egg. Try not to expose the pan surface but don't worry about it if you do. Pour on the chicken broth again, then crack one egg into each cavity. Watch to see if the broth is cooking down faster than the eggs are setting (give the pan a jiggle to check for doneness), if so, cover the pan to make sure the eggs are poached the way you like. Garnish with very thin slices of bell pepper. Put the entire skillet on the table for guests to serve themselves. Serve with ketchup (US) or brown sauce (UK) and good sourdough toast! Sláinte!
Sounds great but I have to give it a miss this year. I made a similar corny beast hash last year with the leftovers but this year because of my newly discovered allergies I will have to keep it simple as I cant have the onions, chicken products or eggs. The only meat I am not allergic to is beef and even though I am allergic to corn I can have corn beef as there is no corn in it as the corn in corn beef refers to "salt". I have a 4.5 lb beast in the crock pot right now.
Corned Beef HashLeftover corned beef from St. Patrick's day feasting? Excellent! This is my favorite Sunday breakfast to make at home; restaurant versions are never this good. But how often do we have leftover corned beef? About once a year... You need:
(Cooked) Corned Beef cut into cubes
(Raw) Potatoes, cubed —I like to use about as much potato as meat, but you can "stretch" a little meat to feed more people by adding as much potato as you like.
Bell Pepper, diced or sliced as small as you like
Onion, ditto
Chicken broth
Eggs
Optional: cooked cabbage from your leftovers...chop it up and toss it in!
Choose a skillet: the ingredients will want to be an inch deep or more when spread out in the pan, so don't use a huge skillet if you're only making one serving...
Sauté the potatoes, peppers and onions in butter, quickly tossing over high heat to just soften everything. Stir in your corned beef and pour on chicken broth... about 1/2-inch deep. Continue cooking over medium-high heat until broth is cooked away. If you stir to keep everything loose from the pan, that's fine, but your corned beef and potatoes may fall apart. Still tastes great. But if you have a nonstick pan, let it cook without stirring, and use a spatula to press lightly on the hash. You'll get a crisp crust and the hash will serve up pretty...Test a potato for doneness. I typically do the chicken broth thing two or three times. When you think it will only take one more round of broth before the potatoes are done, it's time to cook the eggs. Use a large spoon to round out hollow spots for each egg. Try not to expose the pan surface but don't worry about it if you do. Pour on the chicken broth again, then crack one egg into each cavity. Watch to see if the broth is cooking down faster than the eggs are setting (give the pan a jiggle to check for doneness), if so, cover the pan to make sure the eggs are poached the way you like. Garnish with very thin slices of bell pepper. Put the entire skillet on the table for guests to serve themselves. Serve with ketchup (US) or brown sauce (UK) and good sourdough toast! Sláinte!
Corned Beef HashLeftover corned beef from St. Patrick's day feasting? Excellent! This is my favorite Sunday breakfast to make at home; restaurant versions are never this good. But how often do we have leftover corned beef? About once a year... You need:
(Cooked) Corned Beef cut into cubes
(Raw) Potatoes, cubed —I like to use about as much potato as meat, but you can "stretch" a little meat to feed more people by adding as much potato as you like.
Bell Pepper, diced or sliced as small as you like
Onion, ditto
Chicken broth
Eggs
Optional: cooked cabbage from your leftovers...chop it up and toss it in!
Choose a skillet: the ingredients will want to be an inch deep or more when spread out in the pan, so don't use a huge skillet if you're only making one serving...
Sauté the potatoes, peppers and onions in butter, quickly tossing over high heat to just soften everything. Stir in your corned beef and pour on chicken broth... about 1/2-inch deep. Continue cooking over medium-high heat until broth is cooked away. If you stir to keep everything loose from the pan, that's fine, but your corned beef and potatoes may fall apart. Still tastes great. But if you have a nonstick pan, let it cook without stirring, and use a spatula to press lightly on the hash. You'll get a crisp crust and the hash will serve up pretty...Test a potato for doneness. I typically do the chicken broth thing two or three times. When you think it will only take one more round of broth before the potatoes are done, it's time to cook the eggs. Use a large spoon to round out hollow spots for each egg. Try not to expose the pan surface but don't worry about it if you do. Pour on the chicken broth again, then crack one egg into each cavity. Watch to see if the broth is cooking down faster than the eggs are setting (give the pan a jiggle to check for doneness), if so, cover the pan to make sure the eggs are poached the way you like. Garnish with very thin slices of bell pepper. Put the entire skillet on the table for guests to serve themselves. Serve with ketchup (US) or brown sauce (UK) and good sourdough toast! Sláinte!
Corned Beef HashLeftover corned beef from St. Patrick's day feasting? Excellent! This is my favorite Sunday breakfast to make at home; restaurant versions are never this good. But how often do we have leftover corned beef? About once a year... You need:
(Cooked) Corned Beef cut into cubes
(Raw) Potatoes, cubed —I like to use about as much potato as meat, but you can "stretch" a little meat to feed more people by adding as much potato as you like.
Bell Pepper, diced or sliced as small as you like
Onion, ditto
Chicken broth
Eggs
Optional: cooked cabbage from your leftovers...chop it up and toss it in!
Choose a skillet: the ingredients will want to be an inch deep or more when spread out in the pan, so don't use a huge skillet if you're only making one serving...
Sauté the potatoes, peppers and onions in butter, quickly tossing over high heat to just soften everything. Stir in your corned beef and pour on chicken broth... about 1/2-inch deep. Continue cooking over medium-high heat until broth is cooked away. If you stir to keep everything loose from the pan, that's fine, but your corned beef and potatoes may fall apart. Still tastes great. But if you have a nonstick pan, let it cook without stirring, and use a spatula to press lightly on the hash. You'll get a crisp crust and the hash will serve up pretty...Test a potato for doneness. I typically do the chicken broth thing two or three times. When you think it will only take one more round of broth before the potatoes are done, it's time to cook the eggs. Use a large spoon to round out hollow spots for each egg. Try not to expose the pan surface but don't worry about it if you do. Pour on the chicken broth again, then crack one egg into each cavity. Watch to see if the broth is cooking down faster than the eggs are setting (give the pan a jiggle to check for doneness), if so, cover the pan to make sure the eggs are poached the way you like. Garnish with very thin slices of bell pepper. Put the entire skillet on the table for guests to serve themselves. Serve with ketchup (US) or brown sauce (UK) and good sourdough toast! Sláinte!
Nah, that's true. When we stopped in the grocery stores last summer, horse meat was far more common than adult beef. The Italians like their veal and their horse. I didn't try the horse (as far as I'm aware, anyway), mostly because the opportunity never presented itself.
Wrong!
