Corned Beef Homie Home Fries Recipes

GARLIC HOME FRIES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

CORNED BEEF HOMMIE HOME FRIES

Steps:

• In a medium pot, boil water and add 1 teaspoon salt, add potatoes and cook until almost fork tender. When cooked, strain potatoes, and pat dry with paper towels.
• Meanwhile in a large saute pan, add 2 tablespoons olive oil, and 1 tablespoon butter, add red onions, peppers and corned beef. Saute until onions are translucent, then add garlic, season with salt, pepper, and paprika. Cook for 2 minutes, remove from pan and hold hot.
• In the same pan, add 3 tablespoons olive oil, and the potatoes. Cook until crispy on all sides. When cooked and crispy, add the pepper, onion and corned beef mixture. Combine thoroughly, being careful to not break the potatoes.
• Pour mixture into a serving bowl, top with Cheddar, avocado slices, sour cream and green onions.

HOME CURED CORNED BEEF

Steps:

• Make curing brine: Add about 3 Tbsp of the spice mix (reserve the rest for cooking the corned beef after it has cured), plus the half stick of cinnamon, to a gallon of water in a large pot, along with the Kosher salt, pink salt (if using), and brown sugar. Bring to a boil, then remove from heat and let cool to room temperature. Then refrigerate until well chilled.

WOLF HASH-HOME FRIES WITH PASTRAMI, CORNED BEEF, AND SALAMI TIDBITS

Steps:

• In a large saute pan, heat the oil. Add the onions and the garlic, stirring to coat with the oil. Add the potatoes and the meat. Saute until brown and hot.

LASSI COME HOME

Steps:

• Place dry chai spice on small plate. Rub a lime wedge around rim of 4 highball glasses to moisten. Dip rims in chai blend. Combine all the remaining ingredients except the rum in a blender and blend on high, until frothy. Pour into highball glasses and pour a hit, about 1-ounce of rum on top of each.

CORNED BEEF FRIES

Steps:

• In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
• Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
• Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.