Save some of your leftovers from St. Patrick’s Day to make a delicious weekend brunch.
St. Patrick’s Day has its many time-honored traditions, from wearing green, drinking a pint of stout, and of course, corned beef hash. But this isn’t a corned beef hash recipe, exactly. This is a recipe for what to do AFTER the party has ended. A corned beef hash with eggs is one of my favorite ways to use up any leftover corned beef. Especially when it’s topped with a perfectly cooked egg. Hungry for a big brunch or looking for a hangover cure, this corned beef breakfast hash is just the solution.
You’ve got the corned beef, so now all you’ll need are the fillers. You could take the frozen route and use a bag of precut potatoes but if time and ingredients allow, the little extra effort is well worth it. Dice the potatoes into even sizes so they cook quickly and evenly. I’ll then add the corned beef and let the fat render off making the potatoes extra delicious along the way.
I could be done here, but because this is a breakfast hash, I’m going to add some eggs. Eggs are a very personal preference so it’s up to you how you’d like to serve them with your corned beef hash. Poached are absolutely lovely here, so too is a fried egg. You can also crack an egg directly into the hash and bake it in the oven for 10 minutes or so. This will give the hash a more rustic presentation but saves you from using a separate pan for additional eggs. But in this case, you do you and enjoy your eggs as you please.
The dish is pretty much done! But, there are tons of ways to make elevate a corned beef hash into something a little fancier, like adding bright red, green, or yellow bell peppers. I like to finish a dish like this with something fresh. Sliced green onions bring that nice pop of Irish green and that distinctively fresh pepper bite. So keep that celebration going even after the party has ended by repurposing your St. Paddy’s day corned beef in a beautiful weekend brunch corned beef hash and eggs. Enjoy!
Corned Beef Breakfast Hash
Serves 4-6; 30 minutes
- 2 ½ cups cooked corned beef, cubed
- 2 russet potatoes, cubed (about 1/4 -inch dice)
- 1 medium yellow onion, diced
- 1 tablespoon cooking oil
- ¼ cup unsalted butter
- ¼ cup low sodium chicken stock
- 4-6 large eggs
- Optional garnishes: 3 green onions, thinly sliced and 1 tablespoon chopped fresh parsley
- Kosher salt
- Black pepper
- Preheat oven to 400°F.
- In a large (10-inch) cast-iron skillet or nonstick, oven-safe skillet, sauté potatoes in olive oil until just softened.
- Add butter to skillet. Sauté diced yellow onion, a teaspoon of kosher salt, and ¼ teaspoon black pepper. Continue to sauté until potatoes and onions are softened, 3-5 minutes.
- Add diced corned beef to the vegetables. Cook for 2-3 minutes on one side. Flip after 3 minutes and press into the pan with the back of a spatula.
- Pour chicken stock over top of the hash. Season with 1 teaspoon kosher salt and ¼ teaspoon black pepper.
- Top with your choice of cooked egg: fried, poached, or over easy. Optional: use a spoon to create a well for a freshly cracked egg, 4-6 wells for 4-6 eggs. Bake in a preheated oven at 400°F for 8-12 minutes, depending on desired doneness for the eggs.
- Serve directly from the skillet. Garnish with optional toppings: fresh cracked black pepper, green onion slices and chopped fresh parsley.
Recipe adapted from Striped Spatula.