- 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