This recipe is made with the leftovers from Slow-Cooker Corned Beef and Cabbage.
Great Easy Meals by Food Network Magazine/Hyperion, 2011.
|2 to 4 tablespoons unsalted butter||2 cups diced leftover rutabaga, carrots, potatoes and leek (see Slow-Cooker Corned Beef and Cabbage)|
|1 tablespoon vegetable oil||2 cups chopped leftover corned beef (see Slow-Cooker Corned Beef and Cabbage)|
|1 small onion, chopped||2 tablespoons chopped parsley|
|Kosher salt and freshly ground black pepper||1 to 1 1/2 cups leftover corned beef cooking liquid (see Slow-Cooker Corned Beef and Cabbage)|
Heat 2 tablespoons 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.
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