Wednesday, March 12, 2014

EAT: What (ELSE) to do with Corned Beef Leftovers

Corned Beef and Cabbage. My Irish side <nearly 50%> LOVES this stuff. LOVE LOVE LOVES!
With a vacation coming up soon that's taking me away from home for St. Patty's, I had to make ours a little early. Monday, due to kitchen supply limitations, I used both the crock pot and stove top to cook up some corned beef and cabbage for the boyfriend and my parents. A mixture of stout, onion, carrot, potatoes, cabbage, and the more lean flat cut of corned beef rendered quite a good meal.

And here we are, Wednesday night, with no corned beef left <tears>, but a lot of potatoes and carrots. That combined with some boredom, I decided to <take a break from online shopping and TV>, to cook late at night. Obviously, the go-to leftover dish from this meal is some hearty, corned beef hash. My problem with that is, we're veggie heavy and meat deprived here. I decided to start with that as an idea, and it clicked - I have three pieces of bacon in the fridge, I don't need to eat right now, but I do need breakfast tomorrow.

Necessity truly is the mother of invention! I give you...

Hash Breakfast Casserole:
Time: 45 min
Servings: 8

4 slices bacon (preferably, I only had three and it worked) or 4 oz of corned beef if you still manage to have some
2-3 boiled potatoes
1 boiled carrot
1/2 cup chopped onion
1/2 cup shredded cheese (I had cheddar and mozzarella)
1/2 cup milk
6 eggs
1/4 teaspoon ground pepper

1. Chop 
Chop the bacon, potatoes, carrots, and onion into a 1/2 inch dice.
2. Cook
In a nonstick frying pan over medium heat, cook the bacon for 2 minutes until some fat is rendered. Add the onion to sweat and render more fat. In this recipe, instead of draining, we are using the fat to cook the vegetables. Add the potatoes, carrots, and ground pepper once the bacon looks crisp and the onion looks translucent. Since the potatoes and carrots are already boiled, we are really just trying to caramelize a bit - so cook for a minute or two more. Turn the heat off and leave the pan on the burner.
3. Mix
In a glass measuring cup, measure the milk and crack 6 eggs. Beat lightly with a fork until combined.
Coat a 9 x 13 glass pan with cooking spray. Spread the potato mixture on the bottom. Top with sprinkled cheese. Lastly, pour the egg mixture over. 
4. Bake
Bake in a 350 degree oven for 28 minutes or until set.
5. Enjoy
Cut into eight pieces. 
6. Reheat
This works really well for preparing ahead of time. Reheating in the microwave for one minute and 30 seconds on high is just right <lucky for the boyfriend who has to wake up early the rest of the week>. 

Variation: This would have been awesome with some spinach, but I unfortunately did not have any on hand. If you do, mix 6 oz fresh baby spinach in with the carrots and potatoes in step 2.

Chop the vegetables
Cook the bacon and onion

Mix the eggs and milk

Spread the mixture evenly in a 9 x 13 glass dish

Sprinkle with cheese

Bake at 350 for 28 minutes

Cut the cooked casserole into 8 and enjoy!

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