Recipe by pfimpink
This uses your leftovers from St.Patrick's Day or New England Boiled Dinner. Can be made with any quantity of leftovers so measurements are approximate. Do not use your leftover cabbage or onion!
Top Review by NewEnglandCook
Thanks for this recipe. I was searching Zarr for it as I had much leftover cofen beef and cabbage from the holiday. I made this before last year and I made a mess as I had no binder. I still had a difficult time flipping over the hash patty and found it easier to make 1 at a time and flip it in a pan (like a crepe) as the spatula did not work that well as the patty is delicate. My leftovers consisted of a quater wedge of cabbage, carrots, parsnips, potato and corned beef. I pureed to rough consistancy. I used abt 1/3 of this and mixed w/ 3 eggs. Seasoned w/ salt and pepper and ketchup. Froze the rest for another brunch. Many Thanks
- 2 cups left over cooked corned beef, trimmed
- 2 medium boiled potatoes, quartered
- 2 -3 boiled carrots, halved
- 1 cup cooked turnips or 1 cup parsnip
- 2 eggs
- 1 dash salt
- 1 dash pepper
Directions See How It's Made
- Add all leftovers to food processor, pulse until coarse.
- Break and add eggs, and a shake of salt and pepper.
- Continue to pulse a few more times until well blended-but stop before mush.
- Add vegetable juices if mix appears too dry.
- Heat skillet on med high, add touch of veg oil or spray.
- Place large spoonful of hash in skillet-fry until brown and then flip.
- Continue to cook until browned to liking-we like a crunchy crust.
- Serve with additional eggs as preferred on the side, with ketchup, mustard or other favorite sides.