Corned Beef Hash with eggs

Corned Beef Hash

What do you do when you have leftover corned beef?  The answer is simple–make Corned Beef Hash.  I confess that we usually get our corned beef hash from a can, but it’s very easy to prepare from scratch, and it uses up St. Patrick’s Day leftovers.  Once you try the homemade version, you may never go back to eating the canned stuff.  Corned Beef Hash with eggs

Once the hash is assembled, you will need to create four indentations (wells) in the hash in the pan.  Place a raw egg into each well.  If all of the broth (or water) has been absorbed, you may need to add up to 1/4 cup more liquid.    Cover the pan, and allow the eggs to steam in the wells over a low to medium heat.Corned beef hash with eggsYou may have noticed that there are only three eggs in the photos.  There’s a very good reason.  There were only three people home when I prepared this.  I could easily have included one (or possibly two) more eggs in the pan. Corned Beef Hash with eggsOnce they are cooked to your desired degree of doneness, plate each egg surrounded by the hash in which it cooked. Corned Beef Hash with eggsWe like to serve corned beef hash and eggs with ketchup and toast, but it’s delicious just by itself.  Corned Beef Hash with eggs

Give our recipe for corned beef hash a try and let us know what you think by leaving a comment below.

Thanks for visiting Patty Cake’s Pantry.

Corned Beef Hash
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Corned beef hash is a simple and delicious way to use up leftover corned beef and potatoes. Cook's note: If you have leftover potatoes from corned beef and cabbage, these can be chopped up and used instead of raw red potatoes. You will not need to add as much liquid, as the pre-cooked potatoes will only require a couple of minutes to be heated through.
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced
  • 1 small bell pepper, diced
  • ½ pound cooked corned beef, diced
  • 5 red potatoes diced small
  • 1 cup corned beef broth (cooking liquid from corned beef) or water (divided)
  • ¼ teaspoon garlic powder
  • salt and pepper to taste
  • 4 eggs
Instructions
  1. Heat olive oil in skillet with a lid over medium heat.
  2. Add diced onion and bell pepper.
  3. Saute, stirring frequently until vegetables begin to become translucent.
  4. Remove vegetables from pan, and set aside.
  5. Add corned beef, diced potatoes, and corned beef broth to pan.
  6. Reduce heat, and cover pan, steaming diced potatoes for about 5-10 minutes over low heat. until potatoes are tender.
  7. Stir in peppers, onions, and garlic powder.
  8. Season with salt and pepper to taste.
  9. Create 4 indentations (wells) in the corned beef hash and crack one egg into each well.
  10. Cover pan and allow eggs to steam, adding up to ¼ cup water or broth as needed.
  11. By this point, most of the liquid should be evaporated.
  12. Carefully plate a mound of corned beef hash with one egg.
  13. Serve with toast, and ketchup.

Corned Beef Hash with eggs

Nutrition Facts
Amount Per Serving
Calories 436
% Daily Value
Total Fat 19.3g
30%
Saturated Fat 5.6g
28%
Trans Fat 0.0g
Cholesterol 199mg
66%
Sodium 771mg
32%
Total Carbohydrates 47.7g
16%
Dietary Fiber 5.5g
22%
Sugars 5.8g
Protein 20.0g
Vitamin A 24%
Vitamin C 137%
Calcium 7%
Iron 34%

 

2 thoughts on “Corned Beef Hash

    1. I think it’s delicious. I hope that you can try it someday. The soft cooked eggs nestled in the hash are like surpises in your breakfast.

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