There are so many delicious dishes we can create from our St. Patrick’s Day leftovers such as corn beef pizza, corn beef cabbage rolls, corn beef casserole, sandwiches, shepherd’s pie, corn beef quiche, last but not least corn beef hash pies. Today we are going to make the best fried corn beef hash pies you have ever tasted. These pies are delicious served for breakfast, brunch, lunch or dinner.
Jacque Rose’s Southern County Cooking Corn Beef Pie Hash
These are the ingredients needed for this heavenly hash pie: 1 (12 ounce) can refrigerator biscuits, butter, leftover corn beef, leftover carrots, leftover cabbage, flat leaf parsley chopped, and vegetable oil.
In a cast iron skillet add approximately 3 tablespoons of butter. Melt butter, add the chopped corn beef, potatoes, cabbage and carrots. Heat and stir together. Remove from heat, set aside to cool completely. Taste the corn beef mixture, add salt and pepper to taste. Open can of biscuits. Cut each biscuit in half, on a lightly floured surface roll out each half to a 3 inch round. Top each with 2 spoonfuls of the meat mixture and fold in half; press with fork tines to seal. Make sure you do not overfill if you do the pie will bust open and the corn beef mixture will spill out. Pour vegetable oil into skillet. Heat oil to approximately 350 degrees. Place 3 to 4 pies into the skillet and fry until golden brown on both sides. Remove from skillet place pies on a wire rack to drain. Serve hot, top with parsley.
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