Fingerling Potato Kebabs

I picked up a small bag of fingerling potatoes at the Farmer's Market.  When it came time to make the potatoes, I had no idea what to do with them except roast or boil them.  Then it occurred to me that they were small enough to be skewered for kebabs.  There were so cute and fun to eat!

Fingerling Potato Kebabs
12-16 ounces fingerling potatoes
2 Tablespoons salt
Olive oil
Sea salt
Fresh ground pepper
Dried rosemary

Put potatoes in a medium pot. Add water and 2 Tablespoons of salt and bring to a boil. Cook potatoes are tender. Drain.  Thread potatoes on to skewers and lay skewers on a platter. Brush potatoes with olive oil and sprinkle with salt, pepper and rosemary.  Cook potatoes on grill for about 5 minutes just until skin is browned.

Make It Homemade: Corned Beef Hash

One of the only reasons I can ever think of to go out to eat for breakfast is so I can have corned beef hash. I LOVE that stuff! If you have an Original Pancake House around, they have THE BEST corned beef hash (and it comes with the best latkes!). I wanted to try making my own hash so when corned beef went on sale this past March, I stocked up.

This hash is chunky -- not fine like the restaurant. I think I need to chop it up more (thankfully, I have plenty leftover to fiddle with). But it is still yummy and so filling that we skipped right over lunch the day we had it for breakfast.

Homemade Corned Beef Hash
1 pack of corned beef
6 potatoes (or however many will fit in the bottom of your slow cooker)
1 onion, chopped

Wash potatoes and place in the bottom of a slow cooker. Place corned beef on top. Cook on low overnight or until done (mine cooked for about 7-8 hours). Take corned beef and potatoes out of slow cooker and dice into small pieces (whatever size you want). Saute onion in large frying pan until translucent (use oil or butter as needed). Add in corned beef and potatoes and allow to fry until browned.