I felt like cooking something for Saint Patrick’s Day. So, what better than to cook something with potatoes right? I haven’t had corned beef hash, or any doctored form of it, in years. I wanted a little twist to it, so I thought I’d bake it in a gluten free pie crust (any excuse to eat pie crust). This recipe can be used for breakfast, lunch or dinner. When I ate leftovers for breakfast one day, I added scrambled egg. This was very yummy!
Prep Time: 30 Minutes | Cook Time: 1.5 Hour
What You’ll Need:
1 Gluten Free Flaky Pie Crust
1 White Yukon Potato
1/4 pound Corned Beef
1 Yellow or White Onion
1 Can of Evaporated Milk
1 8oz. of Philadelphia Cream Cheese
1 Tablespoon of Salt
1 Tablespoon of Pepper
1 Tablespoon of Garlic
1 Can of Bone Broth
1 Head of Green Cabbage
Preheat your oven at 350 degrees.
Then, cut up your potatoes into cubes. Next, begin cutting your corned beef and onions.
Next, I caramelized my sliced onions. If you have never caramelized onions, use 1 tablespoon of butter (ghee butter or olive oil if dairy free) in a frying pan on low heat. Stir frequently until the onions turn caramel in color.
Then, mix potatoes, corned beef, caramelized onions and fresh dill in a mixing bowl. Add seasoning and mix until potatoes and meat are well seasoned.
Next, add evaporated milk and 1/2 of the 8oz. cream cheese to a medium size pot on medium heat. Stir frequently until cream cheese is completely melted.
Once the milk and cream cheese is completely liquified, add to potatoes and meat mixture and place into pie crust.
Place pie crust on baking pan and place in oven for 1.5 hour.
When the corned beef hash had approximately 20 minutes left in the oven, I chopped up some fresh green cabbage and placed it in a boiling pot of bone broth, seasoned to taste. The cabbage only took approximately 15 minutes to cook, as you don’t want to overcook it.
Naturally, I ate this with a bottle of Guiness. Happy Saint Patty’s Day weekend!