Subj : 9/27 Nat'l C.B.H. Day - 5
To   : All
From : Dave Drum
Date : Thu Sep 26 2024 15:12:00

September 27: National Corned Beef Hash Day

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Corned Beef Hash Rustic Pie
 Categories: Beef, Potatoes, Pastry, Beer, Vegetables
      Yield: 8 servings
 
  1 3/4 c  A-P flour
      1 ts Kosher salt
      1 ts Sugar
    1/2 c  + 2 tb cold unsalted butter,
           Diced
      2 tb (to 4 tb) cold lager beer

MMMMM--------------------------POTATOES-------------------------------
      2 md Red potatoes, cut into
           - 1/4"  cubes
    1/2 ts Kosher salt
      3    Green onions; chopped
      2 tb Unsalted butterl diced
      1 tb Stone-ground Dijon mustard
    1/2 ts Pepper

MMMMM-------------------------RUSTIC PIE------------------------------
    1/2 lb Thin sliced deli corned
           - beef
    1/4 lb Sliced provolone cheese
      1 tb Cold whole milk or heavy
           - whipping cream
 
  Whisk flour, salt and sugar; cut in butter until mixture
  resembles small peas. Gradually add beer, tossing with a
  fork until dough holds together when pressed. Shape into
  a disk; wrap and refrigerate 1 hour or overnight.
  
  Meanwhile, place potatoes and salt in a small saucepan;
  add water to cover. Bring to a boil. Reduce heat;
  simmer, uncovered, until potatoes are tender, 6-8
  minutes. Drain. Return to saucepan; add green onions,
  butter, mustard and pepper. Cook over medium heat,
  stirring frequently, until potatoes are tender and
  browned, 6-8 minutes. Remove from heat; cool.
  
  Roll dough between 2 pieces of waxed paper to a 1/8"
  thick, 12"-diameter circle. Remove top piece of waxed
  paper; place a 9" pie plate upside down over crust.
  Lifting with bottom waxed paper, carefully invert crust
  into pan. Remove waxed paper. Trim crust to 1/2" beyond
  rim of plate; flute edge. Refrigerate 30 minutes.
  
  Set oven @ 400oF/205oC.
  
  Prick bottom and sides of crust with a fork; line with a
  double thickness of foil. Fill with pie weights, dried
  beans or uncooked rice. Bake on a lower oven rack until
  edge is light golden brown, 15-20 minutes. Remove foil
  and weights; bake until bottom is golden brown, 3-6
  minutes longer. Cool slightly.
  
  To assemble the rustic pie, layer half the corned beef,
  half the cheese and three-fourths of potato mixture in
  baked crust. Repeat corned beef and cheese layers;
  sprinkle with remaining potato mixture. Reroll dough
  trimmings; use a heart-shaped cookie cutter to make
  shamrock petals and a knife to cut out a stem. Brush
  dough trimmings with milk. Bake until crust and cheese
  are golden brown, 35-40 minutes.
  
  Colleen Delawder, Herndon, Virginia
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... January 6, 2021. ANOTHER day that will live in infamy!
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