|Corned Beef Hash|
Potatoes, mashed or boiled, and cabbage are the traditional sides. The cabbage can be thinly sliced and simmered, drained, and a little white vinegar and butter added at the end; or cut into wedges and boiled. Parsley sauce, mustard sauce or plain white sauce make good accompaniments, but so does ordinary Dijon or hot English mustard.
The leftovers can be made into a corned beef hash using roughly equal quantities of cold cooked potatoes, corned beef and - if you like - cabbage. Some 1930s recipes call for half a cup of water, milk or cream or a well-beaten egg to be added towards the end, but it is not really necessary. For a breakfast corned beef hash, a fried egg can go on top.