Crispy Corned Beef Hash is the way to go with St Patrick’s day leftovers! Don’t forget to add that runny egg on top!
Corned beef is a little bit like pumpkin, what the what I hear you say? Obviously not in the taste sense, but because it only seems to fill the stores for a few months of the year. Plates upon plates of corned beef and cabbage on St Patrick’s Day usually means one thing…Corned Beef Hash for breakfast the next day.
There can’t be many easier recipes to make than corned beef hash. The longest and most boring part is cooking the corned beef and you’ve already done that the day before. All you have to do is boil some potatoes, chop up the corned beef and let it get all crispy and tasty in a skillet. Lastly, and probably the most important stage is adding an egg (or 2) at the last minute.
I love my eggs yolks on the runny side and by using Safest Choice Eggs, I know I can eat that egg safely because it’s been pasteurized using an all natural method. Once the corned beef hash is ready, carefully lay that soft egg on top and dig in. I love to splash it with some hot sauce and watch that yolk pour out all over the crispy corned beef. Some people say that this may be a perfect hangover cure if you drank too much Guinness the night before. Either way you’ll start the day feeling awesome after chowing down on this!
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More fantastic corned beef hash ideas from other bloggers!
Apples and Sparkle- Corned Beef Hash with Kale
Closet Cooking- Reuben Cauliflower Corned Beef Hash
Daily Waffle- Easy Corned Beef Hash
As an ambassador for Safest Choice Eggs, I’m able to bring you easy recipes like this one. All thoughts and opinions are my own.
Corned Beef Hash and Eggs
- 1 pound small white baby potatoes
- 1 1/2 tablespoon olive oil divided
- 1 cup thinly sliced onion
- 1 clove large garlic minced
- 1/2 teaspoon chipotle chili powder
- 2 cups chopped cooked corned beef
- 1 1/2 tablespoons chopped fresh cilantro
- 1-2 large Safest Choice Eggs
- Salt and pepper to taste
- Boil the potatoes in a pot of boiling hot water for 15 minutes. Drain and set aside.
- Heat the olive oil in a large skillet or pan.
- Add the sliced onion and cook over a medium heat until they start to turn soft, about 5 minutes.
- Add the minced garlic and stir.
- Smash the potatoes with your hand on a chopping board. Roughly chop them adding to the onion mixture. (about 3 cups)
- Sprinkle the chipotle powder over the mixture, stirring well.
- Add the chopped corned beef and season with salt and cracked black pepper.
- Cook for about 10 minutes over a medium-high heat and the hash starts to become crispy and brown.
- Add the cilantro and gently mix through. Turn the heat down to low.
- In another smaller pan, heat the remaining 1/2 tablespoon olive oil.
- Cook the egg or eggs until the whites are just cooked.
- Carefully transfer the egg to the hash and garnish with some more cilantro.
- Serve at once, bursting the egg yolk and letting it mix with the hash.