Corned Beef Hommie Home Fries Recipes

CORNED BEEF HOMIE HOME FRIES

Steps:

• Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
• Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
• Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
• Serve the home fries topped with cheese, avocado, sour cream and scallions.

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.

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

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.