Description
This easy corned beef hash recipe is an excellent way to use up leftover corned beef. It takes only 20 minutes to throw together and is a special breakfast treat!
Ingredients
Scale
2 tablespoons unsalted butter
1 cup corned beef, diced into 1/2 inch cubes
1/2 small yellow onion, diced
2 cups boiled or roasted potatoes, diced into 1/2 inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs
parsley for garnish if desired
Instructions
- Heat the butter in a large skillet on medium heat.
- Add onions once butter is melted. Cook onion for 2-4 minutes, until translucent but not browning.
- Add the potatoes and cook for another 5 minutes, until they start to brown, string every minute.
- Stir corned beef into potato and onion mixture. Taste mixture and add salt and pepper if desired.
- Smash mixture down into the pan and turn up to medium-high heat. Cook without string for about 3 minutes, until the potatoes start to brown. Flip hash mixture to the other side and cook for another 1 minutes.
- Turn heat back down to medium. Make two well nests in your pan of corned beef hash to crack each egg. Cover the pan for 3-5 minutes, until the eggs whites are set.
- Sprinkle has with parsley, if using, and enjoy!
Notes
- If your potatoes start to stick, add more butter.
- If using additional vegetables such as uncooked bell peppers, cook the onion for only 2 minutes, then add bell peppers and cook for another 2 minutes until softened.
- Prep Time: 5
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: corned beef, corned beef hash, breakfast, brunch, st. patricks' day food
