We are big fans of corned beef around here, so I make it at every opportunity.

Though I have attemped to corn my own corned beef, it has not turned out just right yet, so I am stuck buying it for now in this recipe.  When I do perfect my own corned beef, I will post the recipe because I find corned beef to be of the highest order of food!

Dinner:

1 head of cabbage (green or red or a combo of both)

8 ounces of Corned beef

1/3 cup sesame seeds

2-3 tbsp of soy sauce

Pinch salt

Cut the cabbage in srips being careful to remove he core and any damaged or “ugly” outer leaves.  I cut the cabbage into bigger strips, but you could cut it into smaller strips.  Just remember that it will reduce down a lot.

Put the cabbage in the bottom of a 4 quart pot filled with about a quarter inch of water.  Add the soy sauce.  Put the lid on the cabbage pot and allow to cook until the cabbage is VERY tender.  Add the salt.

Cut the corned beef into strips and add it to the cabbage until it is warm.  Stir in the sesame seeds.

This makes a great meal for dinner with corn on the cob or some other vegetable on the side.

Recipe Notes:

Make sure the corned beef has already been cooked, you can buy uncooked beef that has been corned from the store.  It is fine to use, just make sure that it gets cooked before adding it to the recipe, since you are simply reheating it here.

Save any leftover for your breakfast the following morning.

Breakfast:

My daughter loves this “hash” for breakfast.   It is the only food I have yet seen go into her mouth before making it onto the floor.

3 Potatoes

Left over corned beef dinner

Scrub the potatoes and leave the skins on.  Cut them up into bite sized pieces and throw them into a skillet (cast iron of course) coated with oil.

Add the corned beef dinner leftovers onto the top of the potatoes.  Cover the skillet with a lid and allow to cook.  Stir often until the potatoes are soft.  Add salt to taste and serve.

Recipe Notes:

Don’t let the hash brown too much or get crispy like traditional hash.  The cabbage doesn’t take well to carmelization.