Potatoes, onions, corned beef all cooked together until the potatoes are crispy. Top with a poached egg if desired.
Corned Beef Hash
I had left over corned beef from St. Patrick’s Day and I decided to turn the leftovers into Corned Beef Hash. I top mine with poached eggs even though I sometime get teased for this. This recipe is so flexible, add another potato, more onions or corned beef, however you like it best.
I poach my eggs in boiling water and add a couple of tablespoons of cider vinegar to it. Stir the water in one direction just before you add your eggs. Have your water just below a boil also. You will get foam while the eggs are cooking which I remove with a slotted spoon. It takes about 3 minutes for them to cook. Cook longer if you don’t want your yolk runny.
- 4 medium potatoes
- 1 medium onion
- 2 cups corned beef - cut into pieces
- oil for bottom of pan
- salt and pepper
- 1 - 2 tablespoons butter
- Peel the potatoes and cut into chunks. Do the same with the onions.
- Heat an iron skillet and put a little oil on the bottom. (I also spray mine to cut down on the oil)
- Add the potatoes and onions to the pan. Cover with a lid to let the potatoes steam a little. Cook for about 10 minutes over medium-low heat. Stir a couple of times.
- When the potatoes are starting to get tender add the corned beef and seasonings. I press my down at this time to get the best contact with the pan so we can get those crispy potatoes. Turn over in 5 minutes.
- Add butter and cook another 3-4 minutes.
- Top with poached eggs if desired.
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