The kids are grown, now what?: Corned Beef Hash Quesadillas

Monday, March 28, 2016

Corned Beef Hash Quesadillas

Corned Beef Hash Quesadillas

Every night I wake up between midnight and three A.M. it's usually a combination of pain and having to pee. The only problem with this is that once I wake up it's takes a long time for me to fall back to sleep.

I also wake up hungry but I don't want to make midnight snacks a habit. Instead I think about what I want. That's how I came up with the idea for Corned Beef Hash Quesadillas. I love corned beef. I love corned beef hash and I love quesadillas. I thought, wouldn't it be great to mash one together?! So I did! I had some leftover potatoes and cabbage so I threw it all in.

Corned Beef Hash Ingredients

Corned Beef Hash
1 TBSP Olive Oil
1 TBSP Butter
1 1/2 C Leftover Corned Beef, Cubed
2 C Potatoes, Cooked and Cubed
1/2 C Leftover Cabbage, Chopped
1/2 C Onion, Chopped
1/2 TSP Garlic Powder
Kosher Salt & Pepper to Taste
4 Eggs, Scrambled

Corned Beef Hash Ingredients

Heat a large frying pan over medium heat. Add oil and butter heat through until melted. Mix the remaining hash ingredients together and add to hot oil/butter. Here's the key to a perfect crust. Leave it alone! Let cook for 7 to 10 minutes without stirring! You want a lovely crust to form. Once this happens you can flip hash over and brown the other side. Once crust forms on other side, remove from heat and mix in scrambled eggs.

2 Corn Tortillas per Quesadilla
1/4 C Cheddar Cheese, Shredded (per Quesadilla)
1/4 C Corned Beef Hash (per Quesadilla)

Heat a small frying pan over medium heat. Place one tortilla into dry pan. Cover with 1/2 of the cheese, the hash and once cheese on bottom begins to melt add remaining cheese and the other tortilla. Flip carefully to melt rest of cheese. Serve and enjoy!


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