by Anna Leave a Comment
Super EASY, one-pan Corned Beef Hash with Eggs! Use up your Corned Beef Dinner leftovers from St. Patrick's Day with this delicious one pan recipe!
Originally published March 31, 2015. (This was one of our first posts!)
My husband's Italian heritage takes precedence in our family food choice most of the time, and why shouldn't it? Italian food is delicious, fun to make and fun to eat.
But once a year, on St. Patrick's Day, I pay homage to my Irish grandmother and cook up a full corned beef and cabbage meal.
The morning after there are always leftovers. My father loved corned beef hash and the last time we were out to breakfast with our kids I discovered that my youngest daughter loves it, too! Who knew?
So, I decided to create a hash recipe to use up the remaining vegetables and beef. I looked up several recipes, most of which didn't use leftovers.
One recipe even called for starting with a raw piece of corned beef! That seems like a lot of work!
My purpose in creating this recipe was to use up the leftover potatoes and carrots and some of the meat.
How to Make Corned Beef Hash
While your non-stick skillet is heating over medium-high heat, chop up a fresh onion and cut the leftover cooked potatoes into ½ inch dice.
Add the olive oil to the heated skillet and toss in the onions and potatoes with some salt, pepper and a dash of red pepper flakes or chopped fresh green pepper.
As those brown, chop the carrots, corned beef and cabbage. If your corned beef is falling apart (which it sometimes does), feel free to shred it. You can even give it a spin in the food processor.
Once the potatoes and onions are nicely browned on one side, use a spatula to flip the mixture to brown the other side. Then add the remaining vegetables and beef.
Make 4 “holes” in the mixture and break an egg into each. In order for the eggs to cook through put the lid on the pan. Cook this for another 4-5 minutes.
To serve, use a wide spatula, slip it under and egg and carefully lift it onto a plate. Add more of the beef and veggie mixture and serve!
What to Eat with Corned Beef Hash
If you have any Irish Soda Bread leftover, toast a couple slices and serve with the hash... yummy!!!
Or, how about an English muffin? (Not Irish, but still the British Isles!)
Use up your Corned Beef dinner leftovers with this Gr8 recipe! It's perfect the morning after!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: Corned Beef Hash
Servings: 4 servings
Calories: 298kcal
Author: Anna
Ingredients
- 2 Tablespoons olive oil
- ½ medium sized fresh onion, chopped
- 4 cooked potato quarters, cut into ½-inch dice
- ⅛ teaspoon red pepper flakes OR ½ fresh green pepper, chopped
- ¼-1/2 teaspoon salt, be careful with the salt, as your corned beef will be salty
- ½ pound cooked corned beef, cut into ¼-inch dice, or this can be shredded.
- 6-8 pieces cooked carrots, cut into ¼ inch dice
- ¼ head of cooked cabbage, chopped
- 4 Eggs
Instructions
Heat a non-stick skillet over medium-high heat, add the oil and heat until it shimmers.
Add the onions, potatoes, red pepper flakes (or fresh green pepper), and salt.
Cook for 3 to 5 minutes until potatoes are browned.
Flip the mixture over and cook another 3 to 5 minutes; the time will depend on the pan you are using and your stove.
Add the corned beef, carrots and cabbage.
With a spatula, make 4 "holes" in the mixture (see picture)
Break one egg into each hole.
Cover the pan and let cook for 4-5 minutes until the eggs are done to your preference.
To Serve:
Using a spatula, carefully lift the eggs and the mixture out of the pan and arrange on plates.
Notes
This nutritional information is only an estimate. We do not guarantee the accuracy of the nutritional information for any recipe on this site.
Nutrition Information
Calories: 298kcal | Carbohydrates: 14g | Protein: 16g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 913mg | Potassium: 573mg | Fiber: 3g | Sugar: 3g | Vitamin A: 397IU | Vitamin C: 48mg | Calcium: 61mg | Iron: 2mg
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