Corned Beef Hash

Corned beef hash makes a hearty breakfast, but it’s also perfect for brunch or even a tasty lunch. Traditionally, it is served with a poached egg on top, but you can also serve it with a fried egg or easy over egg. Making corned beef hash is a wonderful way to use up any leftovers from a corned beef brisket dinner. Of course, it’s also an excellent reason to make that corned beef brisket in the first place. Sometimes, leftovers are can be the very best part!

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Corned Beef Hash

Chunks of corned beef, potato, and onion transform your leftover corned beef into an amazing corned beef hash. I can't decide if it's the corned beef with cabbage or the amazing hash made from the leftovers that I look forward to the most. Definitely a bonus double-duty meal!

Servings

Ingredients

• 4 large potatoes, peeled and diced
• 1 small onion, diced
• 1 pound (approximately) corned beef, cut into chunks
• 1 cup beef broth

Servings Ingredients 4 large potatoes, peeled and diced 1 small onion, diced 1 pound (approximately) corned beef, cut into chunks 1 cup beef broth

Instructions

1. Heat a large, heavy skillet over medium-high heat.
2. Add diced potatoes, onion, corned beef, and beef broth. Bring to a boil; cover, reduce heat to simmer.
3. Continue cooking until potatoes are fork tender, but not mushy. Remove lid and cook until almost all of the liquid is absorbed.

Recipe Notes

Corned beef hash is traditionally served with an egg on the top. When the hash is done cooking, crack several eggs directly on top of the hash. Cover; let pan simmer for a few minutes until the egg white is just set. Alternatively, you can serve the hash with a poached egg on top. Add a few snipped green onions or chives for garnish.