But first, a recap of another food filled weekend!
Believe it or not, the home of the LYK successfully fit 10 people sitting on the floor, around a “table” for St. Patrick’s Day dinner.
A memorable feast was of course the star of the show.
Endless potatoes, carrots, onions and cabbage.
Green Funfetti Cupcakes by Lindsey
And last but not least, Shamrock Shakes for adults only by Lindsey
If any of the above items look at all familiar to you and still reside in your refrigerator in the form of leftovers then please, continue reading.
If not, then you either way ate too much or didn’t make enough traditional food on St. Patrick’s Day and the rest of this post is irrelevant to you.
Oh, and shame on you because Corned Beef and Cabbage leftovers are 50% of the fun!
Now, for those smarter folks who intentionally made extra food with hopes of leftovers, I’d like to outline a few different leftover recipe options for you:
1. In case you missed it, LYK Reuben Sandwich with Homemade Thousand Island Dressing.
2. Shepherds Pie – Dice your leftover carrots and onions and mash your leftover potatoes. Use them in this simple recipe and proceed to feed an army wish another Irish dish.
3. And what you’ve all been waiting for Corned Beef Hash – see below.
Corned Beef Hash
2 tablespoons butter, plus more for cooking eggs
6-7 Yukon gold potatoes, diced 1/4 – 1/2 inch cubes
1 red bell pepper, diced
1 white onion, diced
1/4 lb. corned beef, cooked and diced 1/4 inch cubes
1 1/2 teaspoons fresh oregano, chopped
1/4 cup parsley, chopped
Salt and pepper
In a Dutch oven or large cast iron skillet, sauté potatoes, onions and bell pepper with 2 tablespoons of butter for 10-15 minutes or until vegetables are tender. Add corned beef, parsley and oregano and cook 3-4 minutes. Season with salt and pepper.
Melt small amount of butter in a small pan. Crack egg into pan and cover with lid. Let cook on medium high heat for 2 minutes or until yolk is desired consistency. Season with salt and pepper and serve over hash.
From the Little Yellow Kitchen,