What to do with leftover corned beef? At our home, we look forward to sandwiches and hash. This year, I forgot to pick up a can of sauerkraut for the sandwiches. Instead, I decided to make corned beef hash for last Sunday’s breakfast. I thought about getting this dish together at the last minute, so I had to hurry. Otherwise, breakfast was going to turn into lunch, and we were already so hungry.
It is just the two of us, so I chopped everything as fast as I could and threw it into my trusty cast iron skillet. I usually don’t measure anything when I’m cooking for me and Mister Jack on a lazy weekend morning.
My advice? Use your leftovers and whatever you have available in your kitchen and pantry, and everything will be all right. Hash is not limited to corned beef. Try this recipe with leftover turkey after Thanksgiving. Or with leftover ham after Easter. Diced chicken is another option.
Quick Corned Beef Hash for Two
Leftover corned beef
4 strips bacon
4 ribs celery
1 red or green red pepper
1 onion (optional)
1-2 cups shredded cheese
1. Cut bacon into pieces and brown. Set aside. Drain excess fat and leave about a teaspoon for frying.
2. Chop the corned beef,celery, and bell pepper as shown below. Dice the potatoes. Cook and stir celery, bell peppers and potatoes over medium heat until vegetables soften.
3. Add corned beef and bacon to skillet mixture. Stir.
4. Sprinkle mixture with shredded cheese. Cover.
5. When the cheese has melted, the hash is ready to serve.