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Corned Beef Hash

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Products used in this recipe

Instructions

Ingredients:

2 to 4 Tbs unsalted butter
1 Tbs vegetable oil
1 small onion, chopped
Kosher salt and freshly ground pepper
2 cups diced leftover rutabaga, carrots, potatoes and leek
2 cups chopped leftover corned beef
2 Tbs chopped parsley
1 to 1 1/2 cups leftover corned beef cooking liquid

Directions:

Heat 2 Tbs butter with the vegetable oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the onion, season with salt and pepper and cook until translucent, about 4 minutes. Add half of the vegetables and cook, stirring occasionally, until golden, about 5 minutes. Add the corned beef and cook until slightly brown, about 2 minutes.

Meanwhile, mash the remaining vegetables in a bowl with the parsley and 3/4 cup cooking liquid. Add to the skillet and stir to make a large pancake, adding up to 1/2 cup more cooking liquid, if needed. Cook until the hash is dark on the bottom, about 2 minutes.

Flip and continue cooking, turning occasionally and adding more butter if needed, until the hash is crunchy on the outside but still moist in the middle, 5 to 7 minutes. Add 1/4 cup cooking liquid 1 minute before serving.

Combine lime juice, sugar, oil, worcestershire and garlic in small bowl. Place beef steak and lime mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or overnight; turning occasionally.
Remove steak from marinade; discard marinade. Place steak on grill over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes (over medium heat on preheated gas grill,covered, 10 to 11 minutes) for medium rare (145 °F) doneness, turning occasionally. (Do not Overcook).
Carve steak into thin slices. Season with salt and pepper, as desired.

Cook’s Tip:

To broil, place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 12 to 13 minutes for medium rare doneness, turning once. (Do not overcook)

Nutrition information per serving: 205 calories; 8 gm fat (2gm saturated fat; 3gm monounsaturated fat); 61 mg cholesterol; 58 mg sodium; 5 gm carbohydrate; 0.1 gm fiber; 27 gm protein; 4.9 mg niacin; 0.4 mg vitamin B6; 1.5 mg vitamin B12; 2.5 mg iron; 31.2 mcg selenium; 4.7 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.

Planned-Over Idea:

Beef and Garden Vegetable Salad: serve remaining steak slices on top of mixed salad greens and sliced tomatoes, cucumbers, carrots or your favorate garden vegetables. Prepare another recipe of marinade and use to dress the salad.

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