Even though I live in Indiana now I am still a New Englander. These dishes are traditional St Patrick's Day corned beef dinners. We only make them once a year so they are special. We make the hash out of the leftover corned beef the next day.
Rinse corned beef under running water to remove the surface brine. Place in a large pot and cover with cold water. Bring to a boil; skim off any scum that rises to the surface. Partially cover the pot; reduce the heat and simmer until tender, 4-6 hours. If necessary, add more hot water to keep the meat constantly covered. When done, remove the beef from the pot; cover with foil and keep warm. When meat has been removed from pot, add parsnips, carrots, turnip, onions, and potatoes to the beef stock. Simmer for 15 minutes. Add the cabbage; simmer 15 minutes longer. Return the beef to the pot and reheat. Be sure when serving to slice the beef very thin. Use leftover corned beef to make corned beef hash.
In large skillet, fry pork until crisp; remove. Add onion to the skillet and cook until tender; remove to a large bowl. Add potatoes, beef, salt, pepper and cream to the onion, mix well. Heat remaining fat in skillet. Add hash mixture; spread and press evenly in the pan. Cook, uncovered over medium heat until brown and crusty on bottom, about 35-40 minutes. Place a large, round platter over the skillet and carefully invert the hash onto the platter. Add poached eggs to top.
Alternate method: Mash potatoes and mix with other ingredients omitting salt pork. Instead of cooking on a skillet, put mixture in a baking dish, cover and bake for 30 minutes in a 350 degree F oven.
|Time:||20 Minutes Preparation Time|
30 Minutes Cooking Time
Source: My dad
By Myst from Muncie, IN
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