Few foods are as associated with St. Patrick’s Day as corned beef.
What’s hard sometimes is to take a traditional food fare and make it new and different. Try rethinking an old recipe, vintage is the modern term, and make it your own.
Corned Beef Hash is a recipe I remember my grandmother and my mother making over time to stretch the family food budget. I doubt if either one had a recipe, but what I do remember is the corned beef was so shredded it was hard to identify what it was. To a youngster, that’s scary.
They didn’t have access to the convenience products we have today, which meant they would have spent much more time cutting and chopping than many of today’s cooks.
Browse the frozen vegetable section in your local grocery store and you will find a number of frozen potato items. I like Potatoes O’Brian because they already have seasoning items in them, but if you can’t find those, use frozen hash brown potatoes and add green and red bell pepper.
Julie Kay is a columnist for The Advocate. She can be reached at firstname.lastname@example.org.
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