If you are wondering what to do with leftover corned beef, Corned Beef Hash & Egg is a quick and easy lunch made with St. Patrick’s Day leftovers. Serve with leftover cooked cabbage and carrots, or even add them to the hash. Add cheese if you like, and top with an over-easy egg. Ohhh so tasty!
Ingredients
- •Vegetable oil, as needed
- •1 small to medium yellow onion, diced
- •1/2-1 bell pepper diced (optional)
- •Salt and pepper and/or favorite blend seasoning to taste
- •1-2 cloves garlic, microplaned or minced
- •30 ml (2 tablespoons) stock or water
- •14-24 grams (1-2 tablespoons) butter
- •591-709 ml (2.5-3 cups) diced cooked Yukon Gold or other potatoes
- •591-709 ml (2.5-3 cups) diced cooked corned beef
- •Optional garnishes: chives, scallions, parsley, cheddar cheese, hot sauce, hollandaise
Preparation
In a large cast-iron skillet, heat 22-30 ml (1.5-2 tablespoons) of oil over medium heat. And the onions and bell pepper and a sprinkle of salt and pepper or other seasoning. Sauté for 5-6 minutes. Turn the heat down to medium low and stir in the garlic. After a minute add the stock or water to keep the garlic and onions from browning. Cook for another minute or two. Transfer the
mixture from the skillet to a plate and return the skillet to medium-high heat.Add 15-22 ml (1-1.5 tablespoons) oil and 14 grams (1 tablespoon) butter to the skillet.
Add the potatoes, and season with salt and pepper and/or your favorite blend seasoning.
Spread the potatoes evenly in a single layer and smash them a bit in the pan. Cook for
5-6 minutes leaving the pan undisturbed to let the potatoes crisp a bit.Flip the potatoes over, cook for a minute, then add the corned beef. If it is sticking too much you can add a little more butter. Spread it evenly in the pan and smash it down a bit. Cook
for another 4-5 minutes. Add the onion/pepper mixture and cook until browned to
your liking.To serve, top with your garnishes of choice and serve with your favorite breakfast items like eggs or
toast (see Note).
Note: I love over-easy eggs because they make a nice sauce when you cut into them.
You can never go wrong with a little grated cheddar cheese. Or when I’m feeling
decadent (usually when serving a weekend brunch) I’ll whip up a stone ground mustard
hollandaise sauce to drizzle over the top.
