Need something to do with all that leftover corned beef from this weekend?? If so, you should totally try one of my *all-time favorite* breakfasts: corned beef hash!
I order this breakfast dish out all the time, but have never made it before. So, after hosting our annual Saint Patrick’s Day party and having lots of teeny tiny shreds of corned beef left on the cutting boards, I decided this was the perfect opportunity to try it out. (In actuality, it was my husband’s idea….a very bright one indeed!)
Look how yummy!
I pretty much just winged this recipe, using what I like to be in my hash. I used other leftovers from the night before too (mainly some potatoes and some green peppers from the crudité). And it was delicious – a breakfast fit for (Irish) kings!
Start with the chopping…
- Finely chop 1 onion.
- Also finely chop some green pepper. (I used about half a pepper.)
- Heat 2 tablespoons butter in a skillet over medium-high heat.
- Once the butter melts, add the onion and pepper.
- Cook, stirring occasionally, until tender and golden, about 10 minutes.
- While the vegetables cook, chop up some leftover cooked red potatoes.
- Add your leftover corned beef to the cooked veggies. (Cut any larger pieces first.)
- Stir, then add the potatoes.
- Stir once again then press down the mixture with a spatula.
- Leave the skillet alone and let the potatoes crisp up a bit.
- A few minutes before the potatoes are done, heat some butter over medium heat in another pan.
- Cook some eggs to your liking. (I prefer over-medium so that the whites are cooked but the yolk is still runny and decadent!)
Serve the eggs over the hash.
Break the yolk open and let it run over the corned beef goodness…yum! Enjoy!
Corned Beef Hash (serves 4)
- 1 onion, finely chopped
- ½ a green pepper, finely chopped
- 4 tablespoons butter, divided
- 1 cup cooked red potatoes, chopped
- 1 cup cooked corned beef, shredded
- 4 eggs
- Heat a large skillet over medium-high heat.
- Add 2 tablespoons of the butter.
- Once the butter has melted, add the onion and the pepper.
- Stir to combine.
- Cook until tender and golden stirring occasionally, about 10 minutes.
- Add the shredded corned beef.
- Give everything a stir then add the potatoes.
- Mix once last time, then press the potato mixture down into the skillet.
- Let cook until golden and crunchy, about 8 minutes.
- A few minutes before the hash is finished, heat the remaining butter in a pan over medium heat.
- Add the eggs and cook to your desired doneness.
- To serve, pile the hash on each plate and top with an egg.