• 9/27 National C.B.H Day

    From Dave Drum@1:18/200 to All on Tue Sep 26 17:14:22 2023
    National Corned Beef Hash Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Corned Beef Hash Brown Casserole
    Categories: Beef, Vegetables, Potatoes, Cheese, Dairy
    Yield: 9 Servings

    3 tb Oil; more for greasing
    6 c Tater Tots; from a 32-ounce
    - bag (about 28 ounces)
    1 sm Yellow onion; fine chopped
    1 Red bell pepper; fine chop'd
    1 Bell pepper; fine chopped
    Salt & fresh ground pepper
    1/2 lb Sliced deli corned beef; in
    - 1/2" pieces
    8 lg Eggs
    1 1/2 c Milk
    3/4 ts Dry mustard
    4 ds Hot sauce; to taste
    1 1/2 c Shredded Cheddar

    Recipe courtesy Food Network Kitchen

    Set the oven @ 450+XF/232+XC.

    Grease a 9" X 13" baking dish with oil. Fill the bottom
    of the dish with one layer of the potatoes (about 4
    cups). Drizzle the potatoes with 1 tablespoon of the
    oil. Bake until hot and crisp, about 20 minutes. Let
    cool for 15 minutes.

    Meanwhile, heat the remaining 2 tablespoons oil in a
    large skillet over medium-high heat. Add the onions and
    red and green peppers. Season with 1/2 teaspoon salt and
    a few grinds of black pepper. Cook, stirring
    occasionally, until the vegetables have softened and
    started to brown, about 6 minutes. Add the corned beef,
    and cook for 2 minutes more. Let cool.

    Whisk together the eggs, milk, mustard, hot sauce, 1/2
    teaspoon salt and 1/4 teaspoon ground black pepper in a
    large bowl.

    Sprinkle 1/2 cup of the Cheddar over the potatoes in the
    casserole dish. Layer the vegetable-beef mixture over
    the Cheddar. Pour the egg mixture into the dish and top
    with the remaining cup of Cheddar. (The casserole can be
    assembled up to this point and refrigerated overnight.
    Remove from the refrigerator 30 minutes before baking.)

    Set the oven @ 350+XF/175+XC.

    Top the casserole with the remaining potatoes (about 2
    cups). Bake until the egg mixture is set and the top is
    lightly golden brown, 50 to 60 minutes. Let cool for 15
    minutes before serving warm or at room temperature.

    Yield: 8 to 10 servings

    RECIPE FROM: https://www.foodnetwork.com

    Uncle Dirty Dave's Archives


    National Corned Beef Hash Day

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  • From Dave Drum@1:18/200 to All on Tue Sep 26 17:15:28 2023
    National Corned Beef Hash Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Corned Beef Hash Rustic Pie
    Categories: Beef, Potatoes, Pastry, Beer, Vegetables
    Yield: 8 servings

    1 3/4 c A-P flour
    1 ts Kosher salt
    1 ts Sugar
    1/2 c + 2 tb cold unsalted butter,
    2 tb (to 4 tb) cold lager beer

    2 md Red potatoes, cut into
    - 1/4" cubes
    1/2 ts Kosher salt
    3 Green onions; chopped
    2 tb Unsalted butterl diced
    1 tb Stone-ground Dijon mustard
    1/2 ts Pepper

    MMMMM-------------------------RUSTIC PIE------------------------------
    1/2 lb Thin sliced deli corned
    - beef
    1/4 lb Sliced provolone cheese
    1 tb Cold whole milk or heavy
    - whipping cream

    Whisk flour, salt and sugar; cut in butter until mixture
    resembles small peas. Gradually add beer, tossing with a
    fork until dough holds together when pressed. Shape into
    a disk; wrap and refrigerate 1 hour or overnight.

    Meanwhile, place potatoes and salt in a small saucepan;
    add water to cover. Bring to a boil. Reduce heat;
    simmer, uncovered, until potatoes are tender, 6-8
    minutes. Drain. Return to saucepan; add green onions,
    butter, mustard and pepper. Cook over medium heat,
    stirring frequently, until potatoes are tender and
    browned, 6-8 minutes. Remove from heat; cool.

    Roll dough between 2 pieces of waxed paper to a 1/8"
    thick, 12"-diameter circle. Remove top piece of waxed
    paper; place a 9" pie plate upside down over crust.
    Lifting with bottom waxed paper, carefully invert crust
    into pan. Remove waxed paper. Trim crust to 1/2" beyond
    rim of plate; flute edge. Refrigerate 30 minutes.

    Set oven @ 400+|F/205+|C.

    Prick bottom and sides of crust with a fork; line with a
    double thickness of foil. Fill with pie weights, dried
    beans or uncooked rice. Bake on a lower oven rack until
    edge is light golden brown, 15-20 minutes. Remove foil
    and weights; bake until bottom is golden brown, 3-6
    minutes longer. Cool slightly.

    To assemble the rustic pie, layer half the corned beef,
    half the cheese and three-fourths of potato mixture in
    baked crust. Repeat corned beef and cheese layers;
    sprinkle with remaining potato mixture. Reroll dough
    trimmings; use a heart-shaped cookie cutter to make
    shamrock petals and a knife to cut out a stem. Brush
    dough trimmings with milk. Bake until crust and cheese
    are golden brown, 35-40 minutes.

    Colleen Delawder, Herndon, Virginia

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives


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