- 4 cups corned beef (boiled dinner leftover)
- 4 cups cooked potatoes (from boiled dinner)
- 4 cooked beets
- other leftover vegetables
- salt to taste
- bacon fat for browning
The amounts given here are intended to show proportions rather than actual measurements, since leftovers seldom come out pat. The rule-ofthumb is to have equal amounts of potatoes and corned beef and enough beets to give the hash a deep red color.
Put corned beef, potatoes, beets and all other leftover vegetables through the meat grinder. Season to taste with salt, and brown in bacon fat.
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Making it with a wire whisk, a blender, or a food processor. Have all ingredients and utensils at room temperature.
To make mayonnaise with a wire whisk, beat 1 egg yolk until thick. Add 1/4 teaspoon salt, 1/4 teaspoon dry mustard, and a pinch of cayenne pepper. Add 3/4 cup vegetable or olive oil, drop by drop, whisking well after each addition. When thick, add 1 tablespoon lemon juice or vinegar.
Yield: about 3/4 cup.
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