Monday, March 17, 2014

Go Green

Hash is a dish consisting of diced meat, potatoes and spices that are mixed together and then cooked either alone or with other ingredients such as onions.  The name is derived from the French verb hacher (to chop).

Corned beef hash became especially popular in some countries including Britain and France during and after World War II as rationing limited the availability of fresh meat.

In many locations, hash is served primarily as a breakfast food on restaurant menus and as home cuisine, often served with eggs and toast (or biscuits), and fried potatoes or hash browns. The dish may also use corned beef or roast beef.

Hash has recently made a comeback as more than just a dish for leftovers or breakfasts. High-end restaurants now offer sophisticated hashes and the first cookbook dedicated exclusively to a wide variety of hashes was self-published in 2012.

Corned Beef Hash 

recipe adapted from

serves 2-3
  • 8 oz. corned beef, diced
  • 1 onion, diced
  • 2 large carrots diced
  • 4 medium red skinned potatoes, cubed
  • 2 cloves garlic, minced
  • 2 cups raw cabbage, sliced thin
  • 1 red bell pepper, diced
  • 1/2 tsp. each dried thyme, Rosemary, parsley and basil
  • 1 tsp oil
  • 1 TB. butter
  • salt and pepper to taste
  • Place cubed potatoes in large pot, covered with 3 inches of cool water, add 1 tsp. salt
  • Bring pot to a boil, then cook until potatoes are fork-tender, about 10 minutes
  • Drain potatoes in a colander and set aside to cool
  • Heat a large skillet over medium-high heat, add 1 tsp oil, onion, minced garlic, carrots, cabbage, bell pepper and saute until veggies begin to soften, about 7 minutes
  • Add butter, potatoes,spices and corned beef, stirring to combine
  • Continue cooking until potatoes and corned beef begin to brown about another 10 minutes – stir every 2-3 minutes
  • Serve the hash in bowls. Adding over-easy eggs on top is optional.
And don't forget a slice of Irish Soda Bread

Baking soda is a chemical compound that appears as a fine powder. It releases bubbles of carbon dioxide when it interacts with an acid and a liquid. It’s most commonly used in baking, where it acts as a leavening agent. The following link are 75 other uses for baking soda aside from making muffins soft and fluffy. My most favorite one is 

#37. When boiling a chicken, add a teaspoon of baking soda to the water. Feathers will come off easier, and the flesh will be clean and white.

be sure to check out the link as you will find a lot of useful ideas for baking soda

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