… AKA corned beef and leftovers, part 3
Leftover idea #2? Corned beef hash okayu.
Wait, okayu? Yes, okayu (also known as jook, juk, congee, rice porriage, etc). This idea is completely my brain child, and it’s one of my better ideas. (One of my bad ideas? Purposely swapping 1/3 of the oil for extra virgin olive oil in a brownie recipe out of pure curiosity… yeah, don’t do that.)
So, now that I’ve got about half of the corned beef and cabbage hanging out in my refrigerator, what should I do next?
Leftover dish #1? Corned beef hash.
This was pretty good. The only downside to my hash was that it aggravated my TMJ. (Was it the hash or the slightly overcooked corned beef that was the culprit? I will not know until next year when I make more). You want equal portions of cooked potatoes and corned beef. My amounts were approximately:
2 cups potatoes (quarter and boil for about 12 minutes before using them in the hash)
2 cups of corned beef
1 bunch of scallions, white parts and some of the green parts (just don’t use any green parts that look sad)
freshly ground black pepper, to taste
(makes about 4 servings)