A crispy and delicious Corned Beef Hash topped with Fried Eggs is the perfect way to used some of your leftover corned beef from St. Patrick’s Day. While you may be thinking of using some of the meat for a Rubin sandwich, I’d recommend that you not pile it too high and save some for homemade hash. While this dish is perfect for a Sunday brunch, corned beef hash topped with runny eggs makes a great dinner, as well.
Just chop up some of your leftover corned beef and cooked potatoes along with some onions and peppers, sauté them until crispy and finish off with fried eggs and you have a hearty and satisfying meal for anytime of the day.
Corned Beef Hash With Fried Eggs
Serves one generously, adjust the recipe accordingly.
- 1 Tbsp. butter or oil, plus more to cook the eggs
- 1/2 onion, chopped
- 1 small red bell pepper, seeded and chopped
- 1 clove garlic, minced
- 1 c. leftover cooked corned beef, diced
- 1 c. leftover cooked potatoes, diced
- salt and pepper, to taste
- 2 to 3 eggs
- chopped parsley, optional
Heat the oil in a nonstick sauté pan then add the onion, bell pepper, and garlic and sauté until lightly brown. Add the corned beef and potatoes (if you have a cooking press, place on top of the mixture) and cook until the meat and potatoes start to brown, tossing once or twice. Season with salt and pepper, toss. Plate and keep warm. Wipe the pan clean, add a little butter or oil and cook the eggs sunny side up or cover and cook until the whites have set. Slide the eggs onto the hash, sprinkle with some chopped parsley and serve.
Corned beef hash is a warm and savory comfort meal and is perfect any time of day. Served with a side of toast, buttered English muffins or bread of your choice, it makes a terrific breakfast, lunch or if you wish, have breakfast for dinner. Using your left over corned beef and boiled potatoes, adding sautéed onions and red peppers for color, then topping with runny fried eggs, you can create a quick and easy meal that is delicious. Hash is also good prepared with leftover roast beef or pork if you don’t have corned beef. Of course you don’t have to wait until St. Patrick’s day or until you have leftovers again. Buy several thick slices of corned beef at your favorite deli, boil a potato or two and proceed with the recipe.
This is my husband’s favorite breakfast that he orders often when you go out to breakfast and he also loves cooking it. I have to thank him for sharing his recipe and of course for letting his breakfast get a little cold so that I could share a photo of his creation with you, my readers.