Weekend Round-Up Part One

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 stirred into potato mixture.
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
Cook's Notes:If you choose to make this hash with eggs, you’ve got breakfast. Take away the eggs, pair it with a green salad, and dinner is served.  Five cups frozen hash browns can be substituted for red potatoes.  

And don't forget a slice of Irish Soda Bread to round out the meal. 

Recipe adapted from wholekitchenwordpress.com and serves 2-3
Ingredients:

• 4 medium sized red potatoes, peeled and cubed 
• 2-3 cups corned beef, diced in small pieces
• 1 cup onion, diced
• 3/4 cup carrots, finely diced 
• 2 cloves garlic, minced
• 2 cups raw cabbage, sliced thin
• 1 cup combination mini yellow and red peppers, diced
• 1/2 tsp. each dried thyme, rosemary, parsley and basil
• 1 TB. oil
• 1 TB. butter
• Dash Worcestershire sauce 
• Salt and pepper to taste

Directions:

• Place cubed potatoes in large pot, covered with 3 inches of cool water, add in 1/2 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.
• In a large non-stick skillet over medium-high heat, add 1 TB. oil, onions, minced garlic, carrots, cabbage, peppers and saute until veggies begin to soften, about 5 minutes.
• Add in butter, cubed cooked potatoes, spices and corned beef, stirring to combine.
• Continue cooking until potatoes and corned beef begin to brown about 10 minutes – stir every 2-3 minutes. Add a dash of Worcestershire just before serving. 
• Serve the hash in bowls. Adding over-easy eggs on top of each bowl is optional.

Check out these St. Patrick's Day treats served at a recent party. Between the food and decorating it was off the charts. We were all instructed to bring green food. Hope to round-up some of these recipes this week.  

Baileys Irish Cream Cupcakes

Shrimp with Avocado Dip

Green Veggie Dip

Atomic Buffalo Turds

Puff Pastry Asparagus

Artichoke Dip 

Fruit Kabobs

Guacamole Deviled Eggs

Part Two: Tuscon Food Tour and some recommended reading