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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
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:
1. Add all leftovers to food processor, pulse until coarse.
2. Break and add eggs, and a shake of salt and pepper.
3. Continue to pulse a few more times until well blended-but stop before mush.
4. Add vegetable juices if mix appears too dry.
5. Heat skillet on med high, add touch of veg oil or spray.
6. Place large spoonful of hash in skillet-fry until brown and then flip.
7. Continue to cook until browned to liking-we like a crunchy crust.
8. Serve with additional eggs as preferred on the side, with ketchup, mustard or other favorite sides.
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