The day after a New England Corned Beef & Cabbage meal is a treat…corned beef hash with poached eggs…yum! Using leftover corned beef and boiled potatoes, which truth to tell, I make sure I’ve made more than enough to insure leftovers…this is an easy meal, whether breakfast or dinner.
At the bank, our region’s branch service managers get together bi-monthly for a breakfast meeting. We like to try new diners for these meetings, and inevitably my first question of the wait staff is “do you make your own hash?” This has become a joke among us, they all know that if the diner makes its own corned beef hash, that’s what I’m ordering. I admit to being a corned beef hash junkie!
Every March when St Patrick’s Day rolls around, and grocery stores have sales on corned beef briskets, I look forward to having plenty of leftover corned beef, so I can make hash….delish!
Corned Beef Hash
Ingredients:
- 3 cups diced leftover corned beef
- 2 cups diced leftover boiled (or baked) potatoes
- 1 cup diced onion
In a large skillet, coat the bottom with vegetable oil and heat over medium. When hot, add the onions and sweat until translucent.
Add the diced potatoes and corned beef. Mash down and let sizzle in the skillet for 5 minutes over medium heat. Using a spatula, turn the hash so that the caramelized bottom is on top. Once again, mash down with the spatula and let sizzle again for another 5 minutes. Do this several times, until you have developed a crust. The corned beef is salty enough with seasoning, however if you love ground black pepper, you may add some. When steaming hot, if you wish, carefully break eggs over the top of the hot hash, one or two per person. Cover and cook for 5 minutes more for poached eggs. Serve with lots of ketchup! Yummmmmm
