Another classic way to use some leftover corned beef is in hash which at its base is a mixture of cooked corned beef, potatoes and onions and it is fried up for breakfast. This is a pretty easy recipe where you simply take some sauteed onions, add the corned beef along with cooked potatoes and fry it all up. The key to a good hash is the frying; you want to pack the hash down in the frying pan and let it fry until it is a nice deep golden brown and caramelized and then flip it and repeat. Although this dish is pretty simple, it is full of flavour because of that caramelization and it is pure comfort food that is great for breakfast the day after St Patrick’s Day. When I made my corned beef dinner the other night I made sure to throw in enough potatoes that there would be some leftover for the hash the next morning and with the cooked corned beef and cooked potatoes ready this dish is really easy to make taking almost no time at all. Of course pretty much everything is better topped with a fried egg with a runny yolk!
Corned Beef Hash
Leftover corned beef never had it so good in the breakfast hash topped with a fried egg.
- 1 tablespoon oil or butter or bacon grease
- 1 onion, sliced
- 2 cups cooked corned beef, cut into small pieces
- 2 cups cooked potatoes, cut into small pieces
- salt an pepper to taste
- 2 eggs
- Heat the oil in a pan over medium-high heat, add the onions and saute until tender, about 3-5 minutes.
- Add the corned beef and potatoes, season with salt and pepper, spread everything out evenly, press down and let them cook until they are nicely browned on the one side, flip and brown on the other side.
- Fry the eggs and serve on top of the corned beef.