Corned Beef Hash and Eggs

What to do with leftover corned beef? Hash of course!

Servings: 4 servings

Author:

Prep Time
10 minutes

Cook Time
15 minutes

Breakfast Brunch Lunch

American Irish-American

Potatoes cabbage corned beef corned beef hash

🧂 Ingredients

1 Heat butter in a large skillet (preferably cast iron) on medium heat. Add the
onion and pepper and cook a few minutes, until translucent.
2 Add corned beef and potatoes. Spread out evenly over the pan. Increase the heat
to medium-high and press down on the mixture with a heat-proof spatula.
3 Do not stir the potatoes and corned beef, but let them brown. If you hear it
sizzling, that's a good sign.
4 Use a spatula to peek underneath and see if they are browning. If nicely
browned, use the spatula to flip sections over in the pan so that they brown on
the other side. Press down again with the spatula.
5 If there is too much sticking, you can add a little more butter to the pan.
Continue to cook in this manner until the potatoes and the corned beef are
nicely browned.
6 Or cook eggs like Shashuka. When hash is close to being done, create depressions
in the hash and crack an egg into each spot. Cover skillet for a couple minutes
until egg is cooked to your liking.
7 Remove from heat, top with chopped parsley or scallions. Season with freshly
ground black pepper and salt to taste.