Corned Beef Hash

Or, you've got a lot of deliscious corned beef left over so what ya gonna do?

Breakfast & Brunch
Leftovers

My Thoughts

It doesn't matter how many people I am planning on cooking for, I always over estimate how much corned beef to make (this may be on purpose, but don't tell The Picky Eater). Okay, if it is just me and The Picky Eater, even small corned beef is going to be way more than we can eat for one meal. That's not really a problem though. Left over corned beef means CORNED BEEF HASH the next morning!

Yeah, it may be the best thing about St. Patrick's Day (seriously, how often do you buy and cook a corned beef that doesn't involve a very green holiday?) and it's a quick and easy way to use up all that wonderful once-a-year goodness. The crunchy potatoes, fresh bite of the peppers, and that one-of-a-kind flavor that only corned beef is make the morning wonderful. even if you went a little overboard with getting your Irish on. It works as a great cure for too much celebrating of the wearing of the green (or so I'm told).

The How To Do It

  1. Preheat your oven to 450°.
  2. Dice the onion and red bell pepper and mince the garlic cloves.
  3. Cut the corned beef into 1/4-in to 1/2-in cubes (or bigger if you like). You don't have to be too picky here, just make them bite-sized.
  4. Microwave the hast browns for 1-2 minutes or until thawed out. If there is too much residual water, you may need to press them to get most of the moisture out. We're going to be trying get them crispy later and nothing steamed ever got crispy.
  5. Add the oil to a cast iron skillet over medium/high heat.
  6. Once the oil is hot, add the red bell peppers and saute for 2-3 minutes or until they just start to get soft, then add the onions and continue to saute for an additional 5 minutes or so.
  7. Add the hash browns and cook for 1-2 minutes to warm them through and then spread the mixture evenly around the skillet and let cook for about 5 minutes.
  8. Add the corned beef, salt, pepper, granulated garlic and let it cook for 2-3 minutes, stirring constantly.
  9. Spread the entire mixture evenly around the skillet again, and cook for another 5 minutes.
  10. Place everything in the oven and bake for 10 minutes.
  11. While the hash is baking, melt the butter in a nonstick skillet. Crack each egg into a it's own small bowl (it's WAY easier to pick bits of shell out of a bowl than a hot skillet). Add each egg, one at a time, and cook until the whites are set (they have turned white and no longer look watery) and the yolk is still runny (or make scrambled eggs, it's you breakfast eat your eggs the way you want).
  12. Put half the hash on each plate, give each on a couple of dashes of hot sauce (or leave it on the table to add what you like), add one on top of each hash, and sprinkle some fresh herbs over the whole thing.

Ingredients

Corned Beef
½ lbs
Cooked Corned Beef
2 lrgs
eggs
2 cups
hash browns
½ onion
white onion
1 med
red bell pepper
4 cloves
garlic
1 tsp
granulated garlic
1 tsp
onion powder
1 tsp
kosher salt
1 tsp
black pepper
2 tbsp
avocado oil
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