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Corned Beef Hash--Macro Style

Picture of Corned Beef Hash, large chunks

Here is a way of making corned beef hash in a sumptuous, elegant, haut cuisine style. The secret lies in cutting the corned beef and potatoes in large pieces rather than running the corned been through a grinder. Now that my own grinders aren't as good as they used to be, I usually prefer the micro ground up corned beef. But this recipe is an exception. It's both delicious and fun to eat. I can't say that canned corned beef hash is fun to eat.

The only question about this dish is, Do I eat it with a fork or a spoon? Chopsticks users don't have that issue. Shows you the benefit of living a simpler life, eh? The secret of the macro size is simplicity--and less work. (The other, more important secret lies in the whipping cream. See below.)

It's said that corned beef starts with the lousiest piece of meat available on a poor cow, and through a process of brining for several days, adding lots of spices and cooking it for hours. it becomes a first-class beef item, tender and delicious, yielding to all who can chew. It's kind of like the redemptive power of God: "Therefore, if anyone is in Christ, he is a new creation" 2 Cor 5:17 (ESV). Let's just  hope that no one tries soaking in brine for ten days. Anyway, I've met some very Godly people who, it could be argued, used to be less than filet mignon quality, but who now are completely renewed and joyfully walking the straight and narrow.

Just follow these easy instructioins
3 tablespoons olive oil (any vegetable oil will do)
1/2 cup chopped onion
1/3 cup chopped green pepper
1 teaspoon minced garlic
1 very small jalapeno, chopped finely, seeds removed (optional)
2 cups diced corned beef (cooked)
2 cups diced, potatoes (cooked and cooled) - about 3 medium size potatoes
2 teaspoons Worcestershire sauce
2 tablespoons whipping cream
1/3 cup shredded cheddar cheese, optional


In a large, heavy skillet over moderate to high heat, heat oil.  Over moderate heat, brown the onions, green pepper, garlic and minced jalapeno (until the onions are transparent), about five to seven minutes.  Stir in corned beef and potatoes.  Sprinkle evenly with the Worcestershire sauce and whipping cream and stir.  Pat hash down with a broad spatula and cook, uncovered without stirring for about eight minutes until a brown crust forms on the bottom.  Turn the hash over and brown for another 8 minutes.  Makes four servings.

Optional:  For cheese lovers: Sprinkle cheddar cheese on one or two servings or all.  Melt in microwave for about 30 to 40 seconds before serving.

I guess the whipping cream in this recipe is a metaphor for the Holy Spirit in one's life because we first tasted the hash before adding the cream. It was okay, but somewhat pedestrian. Then we added the cream. Just two tablespoons and the transformation was dramatic and remarkable. "This is it!" we both exclaimed. "It's like a whole new recipe." So if you're feeling like leftover butcher-floor scraps, think about the newness available to you. And if you're fine but have a friend who feels like yesterday's hash, make some of this wonderful dish, invite them over for a hearty meal and a heart-y talk.

Other recipes of note
Peanut Butter Banana Bread
Chicken Salad Tea Sandwiches
Very Raspberry Very Merry Coffee Cake with Chocolate
Spinach and Bacon Quiche
Quadruple Chocolate Brownies
Banana-Apple Bread Pudding

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