Saturday, March 15, 2014

A Twist on Corned Beef (with Hash Brown Cups)

Corned Beef Recipe, Corned Beef, Hash Brown Cups, St. Patrick's Day, St. Patrick's Day dinner

I feel guilty about this, but here goes nothin'. 

. . . I'm only a tiny bit Irish. 

I'm not fond of Corned Beef. 

And . . .  I don't drink green beer. 

However, to make up for my shortcomings, I make the traditional Corned Beef, Potatoes and Cabbage for St. Patrick's Day. (Even if I didn't want to, I think it's the law.)

Last year when I made St. Patrick's Day dinner, this Corned Beef came out delicious, so that's the menu for St. Patrick's Day this year.  I always say, stick with what you know! (No, I don't actually say that, but I like this recipe, so I'm sticking with it!)
Even if you like the traditional corned beef, this will make a nice change. It's really, really good. So good, I might consider making this twice a year! Plus, the Hash Brown Cups are fun and delicious. 

If you don't like corned beef (that would be me), trust me, you will probably like this one! Just give it a try! 

Here's the dealio: 

BBQ Corned Beef: 

Take a pre-packaged brisket corned beef and pop it in the crock-pot (as per the package directions), and add the spice pack. Mine took 6 hours on low. 

When the beef cooks the appropriate amount of time, drain it, and cover it in BBQ Sauce (Sweet Baby Rays), and wrap it in foil.

Then put the whole she-bang on a pre-heated medium grill for 1/2 hour. (OR, if it's not grilling weather, put it in a 400F oven for 1/2 hour)

*Note: use quite a bit of BBQ sauce, I used about 2 cups, and only put it on the grill for 1/2 hour - any longer and the BBQ sauce will dry out a little too much. I learned this important lesson last year. 

Slice and enjoy!

Before you put your beef on the grill, prepare your cute little Hash Brown Cups: 

Corned Beef Recipe, Corned Beef, Hash Brown Cups, St. Patrick's Day, St. Patrick's Day dinner


 Hash Brown Cups:

Mix one bag of frozen (20 oz) bag of hash browns with 2 eggs, 1 cup grated cheddar cheese, 2 tsp minced fresh garlic, and 1 tsp dried dill.

Spray a mini-muffin tin thoroughly with cooking spray, and fill each cup with the potato mixture and pack down lightly.

Bake at 350 for 45 mins to 1 hour until browned and crispy.

I have coleslaw to serve with this ~ because you may have guessed, I don't like plain boiled cabbage. 

The original recipes can be found at:  Palmabella's Passions and Delectameals 

What are you doing for St. Patrick's Day? 

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5 comments:

Erlene A said...

Sounds like a great way to change up corn beef. Will have to give this a try. Pinned. Visiting from It's Party Time blog party.

Julia@Happy House and Home said...

Erlene, I hope you try it! It does make a nice change! Julia

Deborah@Green Willow Pond said...

I don't like corned beef or boiled cabbage either, but this recipe sounds yummy and I love coleslaw! Thank you for sharing at What We Accomplished Wednesdays. ~Deborah

Stacie said...

Visiting from Friendship Friday! My family is a potato family all the way!! I'm going to make these hash brown cups. Thanks for sharing! Stacie xo

Angie Church said...

corn beef is one of those things I never knew how to fix different. thanks for sharing this great recipe
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