For me, the corned beef that’s left after St. Patrick’s Day festivities is rather like the turkey leftover after Thanksgiving: ripe with possibilities that are, dare we say, better than their original incarnations. This corned beef hash certainly is.
You know it’s true.
We got down and dirty with some kimchi for these awesome Corned Beef & Kimchi Melts, and now we’re going a somewhat more traditional route with some good ole corned beef hash, made skillet style topped with a runny egg. You know I like any excuse for a runny egg.
There’s not too much to this recipe. The meat and potatoes are really the star of this show.
The hash base, which is Mom’s recipe, is simple: take the leftover potatoes and corned beef, boiled to perfection and enjoyed the night before and coarsely chop them. Saute it with some onions. Add some pepper. Add some fresh herbs.
At that, you’re done if you want. If you want to take it my one step further with a perfect runny fried egg, it’ll cost you another 5 minutes.
That’s it!
Corned Beef Hash
Ingredients
- 1 TB olive oil
- 1 cup yellow onion diced
- 1 ½ pounds leftover boiled corned beef
- 10 medium boiled red potatoes
- 1 tsp coarse ground black pepper
- 6 eggs, cooked as desired
Instructions
- To a food processor, add the potatoes and coarsely chop. Remove from the bowl and set aside.
- Back into the food processor, add the beef. Coarsely chop, remove from the bowl and set aside.
- To a skillet, add the olive oil and the onions. Saute until the onion is soft. Add the potatoes and cook until slightly browned and crisp.;Once the potatoes are cooked, add the beef and the pepper and mix well. Cook until the beef is slightly crispy. Remove from the heat and serve with eggs served as you like.
We made some too and sadly it is all gone. Yours looks good with the addition of salsa! – Kat
I’ve got just enough for dinner tonight!