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Hash: a perfect way to use leftovers Happy St. Patrick's Day! We've got the perfect recipe for you-- either to have tonight or to use up the leftovers from a larger piece of corned beef. Hope you enjoy it as much as we did! Corned beef (or cured beef) may be sold by the piece or canned. The beef is cooked, preserved with salt or brine and then in the case of the canned variety, it is packed with beef fat and jelly. From the end of the 19th century, military slang gave the name bully beef to the preserved beef distributed by the army. During the First World War, the corned beef salvaged from American stocks was known as bully beef. It can be eaten cold with salad or heated up and served with onions or combined in a hash or on sandwiches. Hash is a preparation of finely chopped raw or cooked meat, poultry, fish or vegetables. Hashes are nearly always prepared from leftovers. Fish for hashes should be a firm fish such as tuna, swordfish or cod and one variety of fish per hash is best. The corned beef hash featured today would be a great dish with some steamed cabbage on the side. Great use for leftovers, perfectly inexpensive for the poorer winter months and fabulously hearty and tasty! For a little more nutrition, try adding some Lori Gysel & Gerry Kentner diced up carrots, celery and leeks to the mix-- you can also add chopped cabbage right into the hash instead of serving it on the side and of course frozen baby peas make a nice addition too. Vegetables must be chopped up small though in order to preserve the hash nature of the dish and provide the optimum flavour. If you are going to add any extra vegetables to today's recipe, then add them at the beginning into the butter. Sauté them until they are soft and any onions are translucent. Then carry on with the rest of the recipe. If you are adding frozen baby peas, add them at the end with the milk and just keep the hash on the heat until the peas are heated through. Have fun and keep cooking!