Every good host or hostess tends to overanticipate their guests’ needs. With regard to food, that means all of you who had guests during the holidays now have copious amounts of leftover food. Leftovers (or to use a euphemism, “repurposed”) can be transformed into some mighty creative and tasty meals. This helps you deal with them effectively and keeps your food budget in line during January.
Hash is one of those useful dishes that combines cooked meat, potatoes and spices. Hash patties can be eaten at breakfast, lunch or dinner, dressed up with tomato sauce, salsa, ketchup, sour cream or cheese sauce, or served topped with a poached or fried egg. Hash can be made using either turkey or corned beef, so get ready to clean that refrigerator.
Both of these recipes recommend using Yukon Gold potatoes. Yukon Golds contain less moisture than baking potato varieties, making them ideal to use in soups, casseroles and for frying. By parboiling the potatoes until they are just tender, they achieve a crisp exterior and creamy interior after pan frying. You can use other potato varieties for either of these recipes; the flavor will be the same, but the texture may not be as solid.
NOTE: When I made the corned beef hash, I ground all of the ingredients together using a meat grinder rather than hand dicing. This allowed me to blend the ingredients thoroughly and make nicely shaped patties. It also saved a lot of prep time that is normally spent chopping.
1 1/2 lbs. Yukon Gold potatoes, diced into 1″ cubes
7 tbs unsalted butter
1 medium onion, diced
1 red bell pepper, diced
1 c. cooked turkey, diced
Place potatoes into large pot, cover with cold water and simmer partially covered until tender, about 15-20 minutes.
While potatoes are cooling, melt 6 tbsp. butter in large skillet over medium heat. Cook onions and peppers until soft and golden-brown, about 8-10 minutes.
Add potatoes, turkey, 1 tsp. salt and 1/2 tsp. ground black pepper. Cook, turning occasionally, until browned, about 15 minutes. Serves 4.
Corned Beef Hash
1 lb. cooked corned beef
4 – 6 med. Yukon Gold potatoes, parboiled 4-6 minutes
1 med. onion
2 tbsp. flour
Using a food processor or food grinder, dice corned beef, potatoes and onion finely. Add seasoning as desired (normally the corned beef has enough flavor and salt to suffice). Place in medium bowl, add egg and mix together using a spoon.
Shape meat mixture into 4 – 6 equal patties. Coat patty surfaces with flour. In a large skillet, heat 2 – 3 tbsp. of vegetable oil. Fry each patty, turning when first side is browned, until inside is heated through. Makes 4 – 6 servings.