Ok, I know it isn’t the prettiest thing to look at, but I still love corned beef hash just as much as I did when I was little! My hubby does, too, thank goodness, and it will forever remind me of my Dad! We used to love having it every now and then with lots of pepper, black-eyed peas and…sorry, but – – ketchup! And yes, I still like ketchup on mine when I’m having it plain on a plate!
So anyways, I was feeling a little nostalgic, and was craving this childhood, Saturday morning breakfast “treat”, but wanted to fancy it up a little! Kind of an oxymoron, ha! Puff pastry and corned beef hash, but, what the heck, right?
I just used the canned kind like how we had when we were kids, fried in a cast iron skillet with lots of pepper, but this time I didn’t smother it with ketchup. 😉 I thought though, that maybe some of the last of my fancy whole grain mustard might be a nice choice!
My hubby said his mother used to make his family little pinwheels out of a dough, but he didn’t know what kind of dough she used for that. Well, I had some puff pastry in the freezer and decided I’d make turnovers instead.
So after cutting the sheet into 4 squares, I spread a little mustard on them, then topped them with the hash! Folded them over, sealed them, and brushed them with egg wash. They were looking pretty good already!
I then baked them until a gorgeous deep golden brown! And while they were baking, I whipped up a nice white cheese sauce to go on top.
Fontina, white cheddar and romano made for a rich and creamy cheese sauce to die for!! A complete match made in heaven!
My hubby LOVED them and said….wait, I wrote it down and recorded it…twice…, and highlighting in blue…
“These are even better than my Mom’s!”
YES!!!!!!!! Success!!! 😀 😉
It’s actually been extremely difficult competing against a legendary southern cook! I so wish I could’ve met her! Sadly, she passed away before I met my hubby. But what I wouldn’t give to have been able to have had the opportunity to be perched on a stool in her kitchen, watching and learning.
I think she really would’ve enjoyed that, too! Maybe someday, someone will share some of her recipes with me.
So for now, these will just have to do! 😉
They were truly delicious, and so simple to make! They’d make for a pretty brunch item or even a simple country supper!
Just serve with some fluffy scrambled eggs and some fresh melon and you’d be all set! Definitely something unique rather than the same-old same-old! And though the canned kind was just fine, feel free to prepare ahead of time and make your own corned beef hash from scratch! I think I’ll try that when I have St. Paddy’s Day leftovers! 😉
So, I hope this didn’t freak you out and it brought back fond memories for you, too. Even if you didn’t like the stuff. 😉
Hope you enjoy my recipe and give it a try sometime! I think you’ll be pleasantly surprised! Have a most wonderful day all! 😀 Keep on the lookout for robins! 😉
My recipe was chosen as a host favorite!
CORNED BEEF HASH TURNOVERS with WHOLE GRAIN MUSTARD and WHITE CHEDDAR, FONTINA & ROMANO CHEESE SAUCE
Makes 4 turnovers (*Recipe can easily be doubled)
1/2 (15 oz.) can corned beef hash, I just used Hormel
2 Tbl. finely chopped onion
1/2 tsp. coarse ground black pepper
1/4 tsp. garlic powder
one sheet puff pastry, thawed and rolled a little to smooth
2 tsp. whole grain mustard, or any fancy mustard you have, divided
1 egg beaten with 1 Tbl. cold water
snipped green onions or chives for garnish if desired
For White Cheese Sauce:
1 Tbl. butter
1 Tbl. flour
3/4 cup heavy cream, or half and half
1/2 cup lightly packed and finely shredded fontina
1/2 cup lightly packed and finely shredded sharp white cheddar
1 Tbl. finely grated romano
1 beaten egg yolk
tiny pinch or dash of white pepper
*salt ONLY if needed, (*depends on how salty the cheeses are as you might not need any at all)
In medium frying pan over medium-high heat, place half a can of corned beef hash, onion, pepper and garlic powder into pan and break up separating the potatoes but not cutting them. Let mixture sit a bit, then turn/flip sections with a spatula. Repeat this several times until lightly browned and lightly crispy throughout. Remove from heat. Cover to keep warm.
Preheat oven to 400 degrees.
Line a baking sheet with foil or parchment paper. I was out of parchment so I used foil and sprayed lightly with butter-flavored cooking spray to prevent sticking and it worked fine.
On lightly floured surface, unfold and roll out puff pastry just a little to get the creases out, cut into four squares, and place onto baking sheet. Spread each with 1/2 tsp. fancy mustard on one half of each square to within 1/2″ from outer edges. Top each evenly with hash. Moisten 2 connecting edges with cold water, fold over other two making a triangle and press lightly to seal. Beat egg with 1 Tbl. cold water and brush entire tops.
Pop into 400 degree oven and bake for 20 minutes until deep golden brown.
While turnovers are baking, make sauce. (Don’t worry, it’s easy and you’ll have plenty of time so you don’t have to rush.)
For White Cheese Sauce:
In small saucepan, melt butter over medium heat. Stir in flour and cook, stirring for 3 minutes to cook out “raw flour” taste. Slowly whisk in heavy cream, bring to a simmer and cook until thickened. Stir in cheeses until melted and smooth. Stir in a dash of white pepper. In small dish, beat an egg yolk. Add a small spoon of sauce to egg yolk stirring immediately while adding so you don’t cook it. Stir tempered egg yolk mixture into cheese sauce. Taste for saltiness. You probably won’t need any salt.
Place turnovers onto plate and spoon sauce over. Garnish with green onions or chives if desired. Serve hot.