Corned Beef Hash
This recipe takes leftover corned beef - think St. Patrick's Day - and turns it into a delicious breakfast or brunch dish!
Equipment
- Saute Pan
Ingredients
- ½ Small Green Bell Pepper, diced Use any color. Green created a nice color contrast. Other colors will be sweeter.
- ½ Small Sweet Onion, diced
- 5 - 6 tbsp. Unsalted Butter, divided in half
- Leftover Corned Beef, diced We used maybe 12 oz. (or about 2 cups) of leftover corned beef from Corned Beef and Cabbage. See notes.
- 2 cups Potatoes, diced We used a medley of purple and gold from our leftovers. Feel free to use what's on hand.
- Fresh Ground Black Pepper, to taste
- 4 Eggs 1 per serving
- ½ cup Fresh Parsley, chopped
Instructions
- Melt half the butter in a saute pan over medium heat. Saute the onions and peppers for 6 - 7 minutes, stirring occasionally, until beginning to soften.
- Mix in the diced corned beef and diced potatoes. Press flat with the bottom side of a spatula. Turn heat to med/high. Season with pepper, if desired (see notes). Cook 8 - 10 minutes without disturbing the mixture. Check underneath by lifting up gently with a spatula as you get close on time.
- Flip the mixture and cook 5 - 7 more minutes, again checking underneath with the spatula (see notes). Create a small space for the eggs in each quadrant of the pan. Add the eggs and cook 3 - 4 more minutes.
- Remove from heat, cover with lid for 3 - 5 minutes to allow the eggs to cook a little more. Season with any additional desired seasoning, top with parsley, and serve.
Notes
Note 1: More or less corned beef will yield more or less servings possibly requiring more or less of some of the other ingredients. Also, you can adjust the ratios to taste.
Note 2: We did not add salt to this recipe since the corned beef has plenty of it's own salt.
Note 3: The mixture probably won't flip as a whole unit so you'll probably have to flip a few sections to ensure all is flipped.