A Late St. Patrick's Day Dinner

This last weekend, moreso than usual, left us so busy that we weren't able to relax and cook at home like we typically do! LOTS of things to do, places to be, people to see, etc. So, we got to celebrate our St. Patrick's Day this evening! This year's meal was definitely one to write down in the books as the best I remember.

What was the best St. Paddy's Day dinner in as long as I can remember? Corned Beef and Cabbage "Hash" Skillet. This dish started off several months ago, my family and I met up with one of my Chicago-area best friends for breakfast during one of our visits. A corned beef hash skillet was on the menu and sounded absolutely DE-LISH! My husband and I both ordered it and gave it our critiques. When we got home, I had to make this dish for my family and I had to make it better than the restaurant version we had. Traditional corned beef hash has chopped corned beef, finely chopped onions and diced potatoes. It's seared up on a hot griddle or cast iron skillet, leaving you with crispy corned beef and potato pieces on the outside, creamy potato in the middle, a nice balance of texture. The skillet corned beef hash is topped with a little cheese and eggs of your choice; mine being over easy with a nice warm, gushy egg yolk to mix in with the hash. My mouth is watering all over again!

Since my husband and I are taking part in a low-carb diet, potatos are a big no-no! Plus, I always like to try new things with my food. I like to take a traditional dish and transform it into something else, whether it be in scrambled eggs, an omelette, nachos, a casserole, or whatever. This is by far one of my favorite dishes I've made in a while. It's a unique twist on an old classic that will never be boring any more!

Corned Beef and Cabbage Hash Skillet

• Corned beef brisket
• 1/4 green cabbage, diced
• 1/2 of a large red onion, finely diced
• 1 clove garlic, minced
• kosher salt to taste
• 1 tsp fresh cracked black pepper

Cook your corned beef brisket according to package directions. When finished cooking, let brisket cool on a plate or cutting board. If you used water to cook your corned beef brisket, use that same water to gently cook your cabbage(if you didn't, just put your chopped cabbage into a sauce pan and just cover with water, season with salt, pepper and garlic). Add garlic to your cabbage. You want to just bring the water back to a boil, then drain the cabbage. Chop your corned beef into a small dice; you want the pieces to match the size of the cabbage. In a large mixing bowl, mix corned beef, cabbage, and chopped onion and mix together well.

In a cast iron skillet (or other skillet if you don't have cast iron available), heat up 1-2 tablespoons of vegetable oil. Get the pan really hot; this helps you create a "sear" or a crispy side to your hash. Heat the hash up in the skillet until it is as browned as you like it. (Remember: if you want to brown it, you have to leave it alone and let it brown!)

To serve, put hash down on your plate first, then sprinkle a little cheese of your choosing, then top with a cooked egg or two of your choice. Top with a light sprinkle of kosher salt and fresh cracked pepper. Try to just eat one plate!

I hope this becomes a new favorite of yours too!

If you look in the photos, that little girl is my 19 month old, Madison! No, she didn't eat that huge little plate of food... but she sure devoured all she could! 

Read about Colleen Sylvester's favorite foods at My Foodie Favorites.