Corned Beef Hash

 Corned beef hash is a wonderful way to use leftovers from a New England Boiled Dinner because any leftover vegetables: potatoes, onions, carrots, turnips and cabbage, go right in along with any leftover corned beef. If you add beets to the mix, it is called Red Flannel Hash. The best corned beef hash comes from a fantastic corned beef dinner -  if you are looking for a recipe for how to make the best, try :      

   Braised and Glazed Corned Beef With Roasted Root Vegetables

While you can cut all of the ingredients finely with a knife, simple pulsing with a food processor makes quick work of preparing this breakfast dish.

How to make Corned Beef Hash:

• Cut the cooked corned beef into small chunks for about 1 cup, pulse in food processor a few times.
• Add whichever vegetables you have (also cut into small chunks) for two cups.
• Pulse the meat and vegetables several times, and when everything is in fines pieces (but not paste like) taste and adjust for salt and pepper.
• Melt one tablespoon butter and one tablespoon oil in a heavy skillet over medium-low heat.
• Add hash mixture and pat down  evenly over the pan and cook slowly for 20-30 minutes, until browned on the bottom.
• If you like crisp brown bits throughout the hash, stir up occasionally, patting the hash back down evenly in the pan again. 

To serve:

Try a poached egg on top of each serving!  Need to know how to make Perfectly Poached Eggs?

Variation: 

 For Baked Corned Beef Hash -  Put hash mixture in a greased baking dish and bake in a 350 degree oven for 20 minutes.