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Corned Beef Hash

I was super excited to get to make my own hash from the leftover corned beef brisket that I had.  I have only had it at restaurants or even out of a can (shamefully) but had never made my own.  Why hadn’t I?  It was so simple to do, I actually cut everything up the day before and then just tossed it in the pan for an easy breakfast.  Not to mention a real crowd pleaser! The key to this dish is to cut everything into uniform diced pieces.

Serves 4

  • 1 cup cubed leftover corned beef brisket or steak
  • 2 large baking potatoes, peeled, diced and cooked until fork tender
  • 1 yellow onion, diced
  • 1 red or green bell pepper, diced
  • 2 tablespoons freshly chopped parsley
  • 3 tablespoons butter
  • salt and freshly ground black pepper
  • 8 eggs

In a large skillet over medium heat, melt 2 tablespoons butter.  Add onions and peppers, cook stirring occasionally until softened and slightly caramelized, about 10 minutes.  Season with salt and pepper.  Add potatoes, beef, parsley, and salt and pepper.  Let cook about 4 minutes undisturbed, flip over with a spatula, then cook another 3 more minutes until potatoes are nicely browned.  Spoon hash onto 4 individual plates.

In the same pan, melt remaining one tablespoon butter over medium heat and crack eggs into pan.  Season with salt and pepper and cook for 3 minutes until whites are cooked.  Flip eggs over with a spatula to cook for another 30 seconds if you prefer a more cooked yolk.  Place 2 eggs over each plate with hash.