Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.

March 09, 2017

Corned Beef Saturday Evening. Corned Beef Hash Sunday Morning.

St. Patrick's Day is fast approaching. We've begun our annual brisket curing and they are ready for pre-order! You can pick them up anytime between now and March 17th. We vacuum seal each brisket so they will continue to cure until opened.

If you are more of a Do-It-Yourselfer, hurry in for some uncured briskets and check out our post on brining at home here.  

Corned beef and cabbage washed down with a tall, creamy stout is a must on St. Patrick's Day. But what happens when you are left with half of a cured brisket the next day? Well, luckily the next day this year is a Sunday. Call your friends and tell them to come back to your house for brunch — you're making Corned Beef Hash!

Now, we know the thought of corned beef hash conjures up greasy, mushy, salty memories from a poorly lit diner, but the following recipe will change your mind for good. 

Cookbook author Cassy Joy Garcia has created a healthy Paleo version of this dish for her blog Fed + Fit.

Photo Credit Fed+Fit


  • 4 pounds red skinned potatoes, cut into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon butter
  • 2 bunches collard greens, de-stemmed and finely chopped
  • 1 tablespoon fresh lemon juice (about 1/2 a lemon)
  • Leftover Corned Beef, chopped
  • 1-2 eggs per serving, soft boiled, poached, or fried
  • pickled onions, for garnish
  • fresh chopped chives, for garnish

  • Photo Credit Fed+Fit

    For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn.

    Melt the butter in a large pan. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, and corned beef. Stir to combine and cook just long enough to reheat the corned beef. Remove from heat and set aside.

    In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives.

    So go ahead, poach a couple of eggs (or duck eggs!), toss in some greens, and use up every last bit of that corned beef!

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