If you are like me you have leftovers from your Saint Patrick's Day dinner in the refrigerator and are looking for ways to use them up. Of course you can use the meat in sandwiches, but today I want to show you how you can make a delicious skillet entrée using both the meat and potatoes from your dinner.
This classic New England Red Flannel Hash recipe makes great use of both the potatoes and the meat from your meal along with the addition of cooked beetroot which not only adds a bit of color. Of course if you are not fond of beetroot you can just replace it with more potatoes.
Traditionally this would be served in New England for breakfast with some poached or fried eggs the day after your big meal, but I have always like to serve things like this as a main meal.
By all means add a fried or a poached egg if you wish. Instead I like to gently re-warm some of the other leftover vegetables from my meal and serve them alongside. On this day it was mashed carrots and parsnips along with some broccoli.
Baked beans and brown bread also go very well with this, along with an assortment of pickles. Today I kept it simple and in all honesty I cut the recipe in half because there is just one of me!
Even so there was a very generous portion of hash to eat!
Hash is something I often make after a roast dinner of any kind. Its a simple meal created by hashing together all of the leftovers in a skillet and frying them in butter.
As it browns you can turn and flip the hash so that you then end up with lovely crisp buttery bits scattered throughout the hash.
I have adapted the original recipe from one I found on the Yankee Magazine page. The recipe was first published in their 1972 Favorite New England Recipes.
It was adapted to include UK measurements and to adapt the method slightly.
The original recipe called for flipping the browned "pancake" halfway through the cook time and browning the other side. I'll be honest here . . . that never happens for me.
No matter how many times I make hash, unless I am using mashed potatoes and vegetables, I never end up with a solid pancake. Never. Instead I just end up with a buttery, crispy brown scramble fry. But, hey, that's okay with me!
I am not sure why that is. I can't think of what I do wrong. But it really doesn't matter in the end, because it is delicious anyways. Solid or loose.
I am hoping you agree with me. If it's hash? Count me in! Especially a delicious version such as this one!!
WHAT YOU NEED TO MAKE RED FLANNEL HASH
Simple ingredients put together in a simple way with delicious results!
- 2 cups (230g) diced corned beef
- 2 cups (280g) diced cooked potato
- 1 cup (140g) diced cooked beetroot
- 2 - 3 TBS butter
- 1/4 cup (60ml) heavy cream
- salt and black pepper to taste
I like to cut my meat and vegetables into a uniform dice. It is very easily done with a sharp knife. Make sure everything is refrigerator cold and it is even easier.
You could of course also add diced onion to this if you wish. I did not as I am doing a Fodmap diet at present, which means I can't eat onions or any other allium.
HOW TO MAKE RED FLANNEL HASH
Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
Fold in the cream.
Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
Cook over low heat until the bottom side is browned. Turn over and brown on the other side. (As I said above, this never works for me, so I just scramble fry everything until there are lovely golden bits throughout.)
Serve hot with any reheated leftover vegetables from your corned beef dinner.
Halving the recipe gave me a lovely amount so enjoy myself plus a container to take next door to my next door neighbor. She is a singleton like myself and I thought she would enjoy it.
I always enjoy sharing the things that I have cooked, and I have never had anyone turn them down yet! Happiness shared is always doubled!
Red Flannel Hash
Yield: 4
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
A delicious New England version of corned beef hash, studded with ruby cubes of beetroot. This is fabulously tasty!
Ingredients
- 2 cups (230g) diced corned beef
- 2 cups (280g) diced cooked potato
- 1 cup (140g) diced cooked beetroot
- 2 - 3 TBS butter
- 1/4 cup (60ml) heavy cream
- salt and black pepper to taste
Instructions
- Prepare all of your meat and vegetables and pop them into a bowl. Season lightly with salt and black pepper. (Remember corned beef is salty so do be judicious with the salt.)
- Fold in the cream.
- Melt the butter in a heavy skillet over medium heat. Once it begins to foam add the beef mixture, pressing it down lightly into the pan.
- Cook over low heat until the bottom side is browned. Turn over and brown on the other side.
- Serve hot with any reheated leftover vegetables from your corned beef dinner.
All of the content you see on this page (both photographic and written) is the express property of The English Kitchen (Marie Rayner).
Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thank you for visiting! Do come again!
True confessions here. I have never had a Shamrock Shake. Living in the UK for all those years, Shamrock Shakes were not something they ever had at McDonald's and to be honest in England they don't celebrate Saint Patrick's Day either for the most part.
It is largely left up to the individual I guess. They had a lot of other tasty stuff at McDonald's which we don't get here at home, but no Shamrock Shakes. I have always wanted to taste one. They look so refreshingly indulgent.
I found this recipe online and it is purported to be a copycat recipe for Shamrock Shakes. I can't give you any one link because all the copycats are the same and are on a host of different pages.
For my own purposes I used lactose free ice cream and milk and I made half a recipe because I am only one. But even half a recipe was very generous in its size. So although it says two servings in the recipe, I would say it would easily please three people with smaller servings, or if your children are really young, four.
WHAT YOU NEED TO MAKE SHAMROCK SHAKES
Only 4 simple ingredients, excluding the topping and garnish.
- 4 cups (2 pints) good quality vanilla ice cream (that's two containers of Hagen Das)
- 1 cup (240ml) whole milk
- 1/2 tsp pure peppermint extract
- 1/4 tsp green gel food coloring
To finish:
- whipped cream
- colored sprinkles to top
This is a fun dessert for the kids or even for adults. A bit indulgent perhaps, but what a treat!
First of all use the best ice cream that you can afford. One which uses real milk and cream, and vanilla. Nothing artificial.
As I said I used the lactose free products because of my IBS.
The danger here is in using too much green coloring and or peppermint extract. You don't want it to taste like toothpaste.
You can adult them by using some crème de menthe in the place of the peppermint extract. In that case you could use a bit more than 1/2 tsp. How much is up to you! Just remember you don't want to water down your shake too much!
You can also use liquid food coloring. How much depends on how green you want it to be! I used squirty cream, but the real whipped squirty cream not the artificial. The brand I used was Gay Lea. If you want the cream to hold up longer, do whip your own cream from scratch.
My sprinkles came from Sweetpolita. They are actually Christmas ones. I picked out any reds and pinks, so that I just had greens and variants of green. I thought the yellow stars were cute!
HOW TO MAKE SHAMROCK SHAKES
Nothing could be easier, but you will need a blender, or a stick blender for this fun Saint Patrick's Day dessert!!
These really are fun and delicious, but do be warned that each serving packs in a wallop of calories, over 600 per half recipe. Another good reason you may want to cut down the serving sizes and serve them to more people than just two.
Place the ice cream, milk, peppermint extract and food coloring into blender. Cover and blend until smooth.
Taste and adjust the flavor. If you want it to be a bit greener you can add a bit more food coloring and blend again.
Divide between two tall glasses, top with whipped cream and sprinkles and serve immediately.
But if you aren't worried about that sort of thing, by all means tuck in, indulge and enjoy! Happy Saint Patrick's Day everyone!
All of the content you see here on this page, both photography and written, are the sole property of The English Kitchen, Marie Rayner. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Shamrock Shakes
Yield: 2
Prep time: 10 MinTotal time: 10 Min
Something fun for Saint Patrick's Day!
Ingredients
- 4 cups (2 pints) good quality vanilla ice cream
- 1 cup (240ml) whole milk
- 1/2 tsp pure peppermint extract
- 1/4 tsp green gel food colouring
To finish:
- whipped cream
- coloured sprinkles to top
Instructions
- Place the ice cream, milk, peppermint extract and food coloring into blender. Cover and blend until smooth.
- Taste and adjust the flavor. If you want it to be a bit greener you can add a bit more food coloring and blend again.
- Divide between two tall glasses, top with whipped cream and sprinkles and serve immediately.
Corned Beef with Parsley Sauce. This is the meal I have been waiting for 21 years to enjoy! Its true. Corned beef was not something which was readily available in the UK.
Oh you could get salt beef, which is similar, but not the same. You could also get corned beef in the tin, which is nothing like this at all. And all of that came from South America. Nice in a sandwich or hash, but not for dinner on Saint Patricks' Day!
My appetite for Corned Beef was whetted when I first saw the movie Meet Me in Saint Louis with Judy Garland. In those first few scenes of the film they were sitting down to dinner and the cook brought in a large platter with corned beef on it.
It looked delicious, even in black and white.
It is something which I used to cook occasionally for my family when the children were growing up. Generally speaking I glazed the corned beef with a glaze after cooking. This is really easy to do if you wish to do the same.
Simply trim off the fatty layer, leaving only a thin layer of fat. Mix together 4 tablespoons of brown sugar with a tablespoon of mustard and a tablespoon of sweet pickle liquid. Spread this mixture over the fatty top of the beef and pop it into a hot oven.
Roast for about 8 to 10 minutes until glazed and sticky. Delicious!
I did not bother to do this today as I was serving the meat with a lush and creamy parsley sauce. A sticky glaze would have been well out of place.
This is such a simple meal to make, but I know very pricey these days. I paid $16 for this small piece of corned beef. But I was longing for it so much I couldn't resist.
If you have a large family and are still wanting something similar for Saint Patrick's day can I suggest the following:
BOILED DINNER - You can use ham or beef. With cabbage, carrots, turnips and potatoes. This also boasted a parsley sauce.
BACON AND CABBAGE WITH MUSTARD SAUCE - cured pork simmered until tender and then roasted with a delicious buttery bread crumb topping. This is served with a lush and cream mustard sauce, cabbage and buttered boiled potatoes. Delicious.
Or you can do just a plain old boiled corned beef and cabbage. There are many ways to celebrate Saint Patrick's Day with a delicious meal.
WHAT YOU NEED TO MAKE CORNED BEEF WITH PARSLEY SAUCE
Simple ingredients. Nothing outrageous here.
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
HOW TO MAKE CORNED BEEF WITH PARSLEY SAUCE
It might take a bit of time to cook the beef until tender, but you can just walk away and leave it to simmer so its not very labor intensive at all.
If you can make a cream sauce then you can very easily make this simple parsley sauce and I highly recommend making it as it is delicious with the beef.
Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water. Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top.
Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender. Remove the meat to a plate and cover with foil. Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper.
Cook for several minutes to cook out any flour taste. Serve the corned beef thinly sliced with the sauce spooned over top.
I served this very simply with some Irish Champ on the side, mashed carrots/parsnips and buttered broccoli.
You can find my traditional Irish Champ recipe here. Its fabulous.
To make the mashed carrots and parsnips, combine 4 carrots, peeled and sliced with 2 parsnips, peeled and sliced in a saucepan. Cover with water to which you have added a pinch of sugar and some salt.
Boil until very tender. (about 15 minutes) Drain well and mash together with a knob of butter, salt, pepper and a pinch of nutmeg. Delicious!
This was a really delicious meal. Well worth waiting 21 years for. I am really looking forward to enjoying some tasty corned beef hash with the leftovers!
And after that it is back to chicken and fish for me. I hardly ever eat red meat and rarely processed so I reckon I have really outdone myself this week! Happy Saint Patrick's Day tomorrow everyone!
Corned Beef With Parsley Sauce
Yield: 4
Prep time: 10 MinCook time: 2 H & 30 MTotal time: 2 H & 40 M
The meal I waited 21 years to enjoy. Tender pieces of corned beef with a delicate parsley sauce. Delicious.
Ingredients
- 2 lb. (1 KG) corned beef, preferably bottom round or brisket
- 2 carrots peeled and chopped
- 1 medium onion, peeled and chopped
- 2 TBS butter
- 2 TBS white flour
- 3/4 cup (75ml) milk
- 2 tsp minced fresh parsley
- 1 tsp dry mustard powder
- pinch nutmeg
- salt and ground white pepper
Instructions
- Place the carrots and most of the onion (reserve 1 TBS) into a saucepan large enough to hold the beef. Rinse the beef and place into the saucepan. Cover with cold water.
- Bring to the boil over high heat. Reduce to a simmer. Skim off and discard any scum which rises to the top. Cover tightly and simmer over low heat for 2 1/2 hours until the meat is tender.
- Remove the meat to a plate and cover with foil.
- Remove 3/4 cup (75ml) of the cooking liquid and discard the rest.
- Melt the butter in a saucepan. Once it begins to foam add the onion. Cook for a minute. Whisk in the flour and mustard powder. Cook for a minute longer.
- Slowly Whisk in the milk, parsley, and cooking liquor. Cook whisking constantly until the mixture bubbles and thickens. Season to taste with salt and pepper. Cook for several minutes to cook out any flour taste.
- Serve the corned beef thinly sliced with the sauce spooned over top.
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