Last week I shared this delicious recipe for Corned Beef for St. Patricks Day. But, I have a confession to make. The main reason I love Corned Beef for dinner, is to make Corned Beef Hash for breakfast the next day. Seriously! You’ll want to do this too. Cook extra meat and potatoes in order to ensure there is enough for breakfast (or several breakfasts) later. It’s just that good.
Plus, with the meat and potatoes already done, breakfast comes together so quickly. You can have a big plate on the table by the time your coffee is ready. Just add a bit of onion, butter, a sprinkle of parsley and you’re done! This is heaven on a plate.
Corned Beef Hash
- March 17, 2020
- 4-6 Servings
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- 3 Tablespoons butter
- 1 1/2 cups brown onion, peeled and chopped
- 3 cups finely chopped, cooked corned beef
- 3 cups chopped cooked potatoes, preferably red potatoes
- Salt, Pepper and Parsley to taste
- Step 1
- Heat butter in a large skillet over medium heat. Add the chopped onions and gently sauté until onions are soft and translucent (about 3-5 minutes)
- Step 2
- Add chopped corned beef and potatoes to the skillet. Spread out evenly over the pan.
- Step 3
- Increase the heat to medium high. Do not stir the potato/beef mixture, just let them brown. Use a thin spatula to gently lift and peek under the potatoes to see if they are browning. When they are a nice golden color, use the spatula to flip sections over in the pan so they brown on the other side. If you find the meat is sticking to the pan, just add a bit more butter.
- Step 4
- When the second side is nicely browned, remove from the heat, stir in salt, pepper and parsley to taste.
To take this breakfast over the top, add a fried or poached egg. So delicious!