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Deluxe Corned Beef Hash


2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 large onion, chopped

5 large Yukon Gold potatoes, peeled and cut into 1/4-inch cubes

1 large carrot, coarsely shreded

2 pounds cooked corned beef, cubed

2 tablespoons chopped fresh parsley

1/4 teaspoon dried thyme leaves

Salt to taste (optional)1/2 teaspoon ground black pepper, or to taste


Melt butter with the olive oil in a large skillet over medium heat, and cook the onion just until it begins to brown, about 8 minutes; stir in the potatoes and carrot, and cook until tender, about 15 minutes, stirring occasionally. Stir in the cubed corned beef, parsley, thyme, salt, and pepper. Let the mixture cook until hash is crisp and browned, stirring often, 10 to 15 more minutes.

Irish Corned Beef Stew


1/3 cup all-purpose flour

1 (3 pound) corned beef brisket (with spice packet), excess fat trimmed and meat cut into 1-inch cubes

1/3 cup olive oil

1 1/2 pounds red potatoes, peeled and cubed

2 cups peeled and cubed parsnips

2 cups peeled and cubed carrots

1 extra large onion, cut into chunks

1 1/2 cups water

1 (12 fluid ounce) can or bottle Irish stout beer

1 (10.5 ounce) can beef broth

1 head cabbage, cored and coarsely chopped

1/4 cup distilled white vinegar


1. Place flour into a large bowl; toss corned beef cubes in flour to coat.

2. Heat olive oil in a large heavy pot or Dutch oven over medium heat and brown corned beef cubes on all sides, about 10 minutes.

3. Sprinkle the spice packet from the corned beef over the meat; mix in potatoes, parsnips, carrots, onion, water, stout beer, beef broth, and any unused flour; stir to combine. Bring to a boil.

4. Reduce heat to low and simmer until corned beef is very tender and the stew has thickened, 2 to 2 1/2 hours.

5. Mix cabbage into the stew and simmer until tender, about 15 minutes. Stir in vinegar.

St. Patty's Day Leftover Corned Beef Casserole


2 tablespoons butter

1/2 onion, chopped

1 pound cooked corned beef, cut into bite-size pieces

1/2 cup chili sauce

1/2 cup mayonnaise

1 (14 ounce) can sauerkraut, drained

1 1/2 cups shredded Swiss cheese, divided

1 (12 ounce) can refrigerated biscuit dough


1. Preheat oven to 350 degrees F (175 degrees C).

2. Grease a 2-quart casserole dish.

3. Heat butter in a skillet over medium heat until bubbly.

4. Cook and stir onion in the melted butter until browned, about 8 minutes. Set onion aside.

5. Stir corned beef, chili sauce, and mayonnaise together in a bowl.

6. Spread sauerkraut in the bottom of the prepared casserole dish.

7. Spoon corned beef mixture on top of sauerkraut.

8. Sprinkle cooked onions on top of corned beef mixture.

9. Top onions with 1/2 cup Swiss cheese.

10. Cover casserole dish with aluminum foil and place in preheated oven. Bake 30 minutes.

11. Cut individual biscuits in half. Remove casserole from oven and place halved biscuits on top of casserole. Bake until biscuits are lightly golden brown, about 18 minutes.

12. Sprinkle remaining 1 cup Swiss cheese on top of casserole. Return to oven and bake until cheese is melted, 3 to 5 minutes.

NAN Dining Guide Spotlight on 03/18/2018

Print Headline: Hash it out

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