1. BAKED CORNED BEEF AND CABBAGE HASH
1 wedge leftover cooked cabbage
2 tbsp. olive oil
1 medium onion chopped
8 oz. leftover sliced or deli corned beef
1 clove garlic minced
½ c. chopped fresh flat-leaf parsley
1 c. heavy cream
1 tbsp. Dijon mustard
1 lb. russet potatoes sliced thin
6 oz. Gruyère cheese shredded
Heat oven to 375 degrees F. If using fresh cabbage, bring a small pot of water to a boil. Add 2 teaspoons salt and the cabbage and cook for 5 minutes; drain and squeeze out any excess moisture.
Heat the oil in a large skillet over medium heat. Add the onion and 1/4 teaspoon each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Add the corned beef and garlic and cook, stirring occasionally, for 4 minutes. Remove from heat and fold in the cabbage and parsley.
Coat a deep 8- by 8-inch square baking dish with oil. In a bowl, whisk together the heavy cream and mustard.
Lay a third of the potatoes in the baking dish, slightly overlapping them. Top with a third of the corned beef and cabbage mixture (about 1 cup) and sprinkle with a third of the cheese (about 1/3 cup); repeat once. Top with a last layer of potatoes and cabbage mixture. Pour the cream mixture into the dish.
Cover the baking dish with foil, place on a rimmed baking sheet and bake for 45 minutes. Uncover, sprinkle with the remaining cheese, and bake until the potatoes are tender and the top is golden brown, 25 to 30 minutes more. Let rest for 10 minutes before serving.
2. BEEF HASH AND BAKED EGGS
3 tablespoons olive oil
1 small yellow onion, diced
3 medium Yukon gold potatoes, washed and diced
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
salt and black pepper
1 clove of garlic, finely minced
1 1/2 cups fully cooked corned beef, diced
6 large eggs
1/2 cup shredded cheese (I used Monterey jack)
fresh parsley, chopped
Preheat your oven to 350 degrees F.
In a large, oven-safe saute pan or cast iron skillet, heat the olive oil over medium heat. Add the onion, potatoes, green and red bell peppers. Season with salt and black pepper and cook for 10-12 minutes or until the vegetables are tender. Add the garlic and cook for an additional minute or until fragrant. Stir in the corned beef and remove from heat.
Crack the eggs on top of the hash and sprinkle on the cheese.
Bake the hash at 350 degrees F for about 20 minutes or until the cheese is melty and bubbly and the eggs are done to your liking. This time will vary depending on how well or not well done you like your eggs cooked.
Remove from oven and sprinkle on a dash more of black pepper. Top with chopped fresh parsley and serve immediately.
3. CHEESY HASH BROWN SHEPHERD'S PIE
Meat Vegetable Layer
1 pound lean ground beef
1/2 red onion, chopped
3-4 garlic cloves, minced
2 tablespoons all-purpose flour
1 1/4 cups low sodium beef broth
3/4 cup sweet corn (fresh or canned and drained)
1 green bell pepper, chopped
1 medium carrot thinly sliced
1 15 oz. can diced tomatoes, well drained
1 tablespoon tomato paste
1 tablespoon ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon low sodium soy sauce
1 teaspoon salt
1/2 tsp EACH paprika, chili powder, dried parsley, dried oregano
1/4 teaspoon pepper
1/2 teaspoon hot sauce, more or less to taste
Cheesy Hash Brown Topping
6 cups frozen hash browns
1 1/2 cups sharp cheddar, divided
1/2 cup freshly grated Parmesan cheese
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
Hash Brown Topping: Heat 2 tablespoons olive oil over medium heat in a large nonstick skillet. Add hash browns in a single layer and cook undisturbed for 5 minutes. Flip hash browns and cook another 5 minutes. (They will not be all the way cooked – just golden in some places.) Set aside to cool.
Meat and Vegetables: Brown beef and onions in a 12” oven proof skillet* over medium high heat until beef is cooked through. Drain off excess grease.
Add garlic and sauté 30 seconds. Sprinkle flour over meat and cook while stirring for 2 minutes. Add remaining Meat/Vegetable ingredients and simmer, stirring occasionally, over medium heat for 7-10 minutes or until thickened. Taste and add additional hot sauce if desired. Spread evenly in skillet.
Meanwhile, in a large bowl, mix 1/2 cup sharp cheddar cheese, Parmesan cheese, hash browns, sour cream, salt and pepper.
Spread hash brown topping evenly over meat mixture and sprinkle with remaining 1 cup sharp cheddar cheese. Bake at 400F degrees for 30 minutes or until hash brown are completely cooked then broil to desired hash brown crispiness.
4. CORNED BEEF HASH BREAKFAST ROLL-UP
1 lb of your favorite corned beef hash
1 tablespoon unsalted butter
3 large eggs lightly beaten
1 (8 ounce) can refrigerated crescent rolls
4 slices American cheese cut in half
1 egg yolk
1 tablespoon sour cream
ground pepper to taste
fresh parsley chopped, for garnish
In a medium skillet, cook the corned beef hash according to the directions on the can.
Melt the butter in a separate skillet over high heat. Add the eggs and reduce heat to low. Continue cooking, stirring occasionally, until the eggs are cooked through.
Preheat the oven to 350°F. Unroll the crescent rolls and separate the triangles. Place a half slice of cheese on each triangle. In a medium bowl mix the eggs and corn beef hash until well combined. Divide the mixture among the triangles, placing spoonfuls on top of the cheese slices. Roll the triangles up following the directions on the can. Place them 2 inches apart on an ungreased baking sheet.
In a small bowl, stir the egg yolk and sour cream together until well blended. Brush the mixture on top of each crescent roll. Sprinkle pepper over each one.
Bake for 15-18 minutes or until golden brown. Sprinkle with fresh parsley if desired.
Make ahead tip: Wrap baked roll-ups individually with plastic wrap, place them in zip-top freezer bags, and store them in the freezer. They should keep for up to 2 months. Thaw them overnight and bake for about 5-10 minutes, give or take, in a 350°F oven.