No canned crap here!
I’ve posted pictures of this dish before, but this time you get my secret recipe.
You need leftover bourbon glazed corned beef to make the hash, so this is a two day thing. Easy on the bourbon.
Day 1
Boil the corned beef brisket until tender (maybe 3 hrs), trim off the excess fat, place in a foil lined pan, cover with the glaze and bake at 450 F for about 25 minutes, basting regularly. Make 3X as much as you think you and your family can eat at one sitting. We boil carrots in the leftover corned beef water for 8 minutes, add cabbage wedges and cook for another 8.
Glaze
1 cup dark brown sugar
1/3 cup Bourbon
1/4 cup molasses
1 Tbs. mustard
Whisk and refrigerate while the brisket‘s boiling.
---------------------------------------------------------------------------------------------------------
Day 2
Time to make the baked hash. Take some leftover cooked carrots, dice them up and put them in a mixing bowl. You’ll need about a cup and a half of each ingredient. I peel and dice rutabaga, potato and parsnips and boil them each separately until they’re just done. They don’t cook for the same length of time, so don’t try to do it all at once. Use equal parts of each of the main ingredient. Add diced corned beef, salt, pepper and some of the leftover glaze. Pack it into a buttered pie plate, drizzle melted butter over the top (more is better), add the eggs and bake at 450 F for 20 minutes. Shut off the oven ,but leave it in for another 5 minutes. Mmmmmm! Good with a salad and bourbon.
An appropriate gun is always nearby when I‘m cooking!
I’ve posted pictures of this dish before, but this time you get my secret recipe.
You need leftover bourbon glazed corned beef to make the hash, so this is a two day thing. Easy on the bourbon.
Day 1
Boil the corned beef brisket until tender (maybe 3 hrs), trim off the excess fat, place in a foil lined pan, cover with the glaze and bake at 450 F for about 25 minutes, basting regularly. Make 3X as much as you think you and your family can eat at one sitting. We boil carrots in the leftover corned beef water for 8 minutes, add cabbage wedges and cook for another 8.
Glaze
1 cup dark brown sugar
1/3 cup Bourbon
1/4 cup molasses
1 Tbs. mustard
Whisk and refrigerate while the brisket‘s boiling.
---------------------------------------------------------------------------------------------------------
Day 2
Time to make the baked hash. Take some leftover cooked carrots, dice them up and put them in a mixing bowl. You’ll need about a cup and a half of each ingredient. I peel and dice rutabaga, potato and parsnips and boil them each separately until they’re just done. They don’t cook for the same length of time, so don’t try to do it all at once. Use equal parts of each of the main ingredient. Add diced corned beef, salt, pepper and some of the leftover glaze. Pack it into a buttered pie plate, drizzle melted butter over the top (more is better), add the eggs and bake at 450 F for 20 minutes. Shut off the oven ,but leave it in for another 5 minutes. Mmmmmm! Good with a salad and bourbon.
An appropriate gun is always nearby when I‘m cooking!
