Corned Beef Hash -- Potatoes? We Don't Need No Stinking Potatoes!

Like so many people, I cooked corned beef and cabbage on St. Patrick's Day. Who cares that it's not even a tiny bit authentically Irish? We love it.

Being low carb and all, I used turnips instead of potatoes. Turnips have a very long history in Europe, certainly predating the South American potato. I peeled 4-5 turnips and cut them in wedges and put them in my big slow cooker. I chunked a couple of ribs of celery and half an onion, and threw them in, too. Put the corned beef on top, added water to cover, and sprinkled the contents of the spice packet over the corned beef. I was starting late, so I gave it 2 hours on high, then turned it down to low for another 4 or so. (1 hour on high is the rough equivalent of 2 on low.)

Then I coarsely chopped a quarter-head of cabbage (it was a big head), scooped out the corned beef and veggies and put 'em on a plate. Cranked the pot to high, threw in the cabbage, and gave it 30 minutes. Put everything back in at the last minute, just to warm it up, then served it forth with mustard and horseradish, plus plenty of butter for the vegetables. And a fine and filling supper it was.

This morning, I diced up the remainder of the corned beef, and most of the leftover vegetables -- I wanted just a slightly greater volume of vegetables to beef. I also diced the other half of the onion from Monday night. Melted a few tablespoons of good local butter in my big heavy skillet, and threw everything in. After that, it was just a matter of stirring it together and spreading it out, then turning it all and breaking it up a bit further with my spatula as it cooked. I turned it every 5-7 minutes or so, adding more butter as needed -- I probably used 1/3 cup or so, all told -- until everything was nicely browned.

Served it with a couple of fried eggs on top. Fabulous. I need to cook corned beef more often!

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Sounds Great!

Oh, yeah, hash! I'd forgotten all about that! I cooked corned beef about a week before St. Paddy's Day, 'cause I was scheduled for surgery on 3/17 and knew I wouldn't feel like cooking that day (not to mention, now I'm on a liquid diet for several weeks following the oral surgery).

Do you put cream in your hash, or just use some of the pan juices to moisten it? I like to fry it in a hot skillet so it's crispy on the outside and "gooshy" on the inside (thank you to one of my kids for this delightfully descriptive word). Plenty of cracked pepper and a sprinkle of sea salt just before diving in fork first. :)