Corned Beef and Cabbage Hash
- 1/2 C. diced sweet yellow onion
- 1 C. diced green cabbage
- 1 1/2 lb. diced lean cooked corned beef (1/2-inch dice)
- 1 1/4 C. low-carb beer
- 1-2 Tbs. English dry mustard, such as Coleman's
- 2 Tbs. Worcestershire sauce
- 1/4 C. chopped flat parsley
- 1 slice dried low-carb bread ground into crumbs
- Sea salt
- Freshly ground black pepper
- Tabasco to taste (optional)
- 2 Tbs. Dijon mustard
- 1/4 C. low-carb beer
- 2 Tbs. no-fat sour cream
- 4 poached eggs (optional)
- Sprigs of parsley
Preparing the hash: In large, nonstick skillet with a few drops of oil over medium-high heat, sautÃ© onion until tender, about 8 minutes. Add diced cabbage and corned beef, cooking until just warm, about 5 minutes. Add 1 C. of the beer to moisten, cooking until liquids are reduced to coat the corned beef, about 10 minutes. The corned beef and onions should be quite tender while the cabbage still a little crunchy.
Transfer to large bowl. In small bowl, combine remaining beer and dry mustard, mixing until smooth. Add mustard mixture to large bowl along with Worcestershire sauce, chopped parsley and bread crumbs, mixing well to reach a consistency that sticks together when slight pressure is applied. Add salt, pepper and Tabasco to your taste as necessary. Form into 4 balls, wrap in plastic and refrigerate until ready to cook.
Cooking the hash: Warm a 6-inch nonstick skillet with just a few drops of oil over medium heat. Add 1 corned beef hash ball and press into a pancake with back of cooking spoon (this allows the proper shape to be formed). Cook until well browned on bottom, about 6 to 8 minutes. Turn over by placing plate over the skillet and inverting hash onto the plate. Slide hash back into skillet and cook until the bottom is browned, about 5 minutes. Keep warm while cooking remaining balls (or transfer shaped balls into large skillet and cook together).
Slide hash onto warmed serving plate. For the sauce: In small skillet over medium heat, stir together the 2 Tbs. mustard, beer and sour cream just until warm. Remove from heat and keep warm. To serve: Position the poached egg atop center of hash. Garnish with sprig of parsley. Serve with Mustard Sauce over or on the side.
Yield: 4 servings of about 8 grams carbohydrates each with eggs