( #SundayLeftovers )
Howdy true be-loggers, welcome to Sunday Leftovers! I got somewhat owned this week with work and school. I did manage to go out on St. Patty's Day and I have to say... Philly was pretty tame (not that I am complaining). Even though I spent some time at the bar, I still have some interesting bits to serve up: so let's open the fridge and see what is leftover....
[The Back Window]
CREDIT: Charles Bradley - The World is Going Up in Flames
[Recipe of the Week: Corned Beef Hash]
Credit: Huffington Post: Meathead Goodwyn
Got that leftover corned beef from St. Patrick's Day? Here is a hash recipe.
2 cups cooked leftover corned beef
2 cups cooked leftover potatoes
1 medium onion, coarsely chopped
1 teaspoon dried thyme
4 pasteurized eggs
2 teaspoons bacon fat, lard, butter, or cooking oil
1/2 cup broth from the boiled corned beef and cabbage or just plain water
1. Chop the meat and potatoes into 1/4 to 1/2" cubes.
2. In a large bowl, beat 2 eggs with a fork, then add the corned beef, potatoes, onions, garlic, and thyme. Add the broth or water. Mix.
3. On your grill or stovetop, preheat a frying pan, preferably a cast iron pan, to high and add the fat. Roll it around so it coats the bottoms and sides.
4. Add the hash mix and pat it down with a spatula. Cook on until the eggs in the mix set. With a spatula, flip things over. If the meat looks dry, add another 1/2 cup of broth or water.
5. Crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny. This could take 10 to 15 minutes, longer than you think. If you are not using pasteurized eggs you should cook them until the yolks are set. The salmonella risk is too great. Just don't burn the bottom.
6. While the eggs are cooking, heat the leftover cabbage as a side dish. Microwave is fine.
[DIY of the Week: Headphone Upgrade]
Want to turn a $30 pair of headphones into a $300 pair?
Check out this: Does it Pew?
[Video of the Week]
A history of title design...
That is all for this week. Fingers crossed that a very cool interview comes through for Drinking Made Easy this week (more on that if it happens). If you need to reach me, you can do so here. As always, don't take shit from anybody.
Smell You Later,
Twitter | Facebook