Leftover Corned Beef Hash & Eggs
I don’t know about you, but I have a TON of corned beef in my fridge. Maybe that’s because I cooked 3 slabs of corned beef last week, but let’s not focus on that :P Naturally, I’m looking for different ways to eat all my leftovers. One of my favorite memories as a kid was going to Seal Rock Inn in SF on the weekends with my cousins. I’d always order Corned Beef Hash & Eggs, and it always came in the cutest little skillet. It made me feel like a grown up :)
There’s something so comforting and delicious about corned beef hash and eggs - the combination of crisp potatoes, salty corned beef, and perfectly runny eggs is just too good. Last week I had an inquiry about canned corned beef, and I am totally the first one to say that I love canned corned beef. It’s what we all grew up on, and let’s face it, not everyone is trying to cook some brisket for 2 ½ hours just so they can have some leftovers to eat with eggs. What I love about this recipe is you can substitute the leftover corned beef with canned corned beef and it’ll all work out the same. This is the perfect hearty meal that isn’t just restricted to breakfast time :) Let’s get cookin!
By the way, I have this cute little baby cast iron skillet from Lodge. It’s the perfect size for one serving and I love the way cast iron heats so evenly - it gets everything nice and crisp.
What You Need: (Serves 1)
- 4 slices of leftover corned beef or ½ can of corned beef (1 can for 2 people)
- ¼ yellow onion
- 1 scoop of leftover smashed red potatoes or 2 small red potatoes
- EVOO, salt, pepper
- fresh parsley
- 2 eggs
What To Do:
- Dice a quarter of a yellow onion. If you’re using leftover slices of corned beef, chop it into 1/2″ chunks. They don’t have to be precise at all.
- Have your onions, potatoes, corned beef, and eggs ready by the stovetop. You can use a small non-stick skillet or a cast iron skillet like I did.
- Heat a drizzle of extra virgin olive oil over medium heat. Once it’s glistening, add your diced onions and let them start to soften. Season the onions with salt and pepper.
- Add the potatoes into the pan. If you cooked the potatoes in my previous recipe for Corned Beef with Roasted Cabbage, Balsamic Carrots and Red Smashed Potatoes, your potatoes might be more mashed than in chunks like typical potatoes in a hash. That’s ok, they’ll still fry up nicely.
- Let the potatoes get some color. You want them to crisp up on all sides so that they hold together better. Once the onions are translucent and the potatoes are getting crispy, toss in the chunks of corned beef. If you’re using canned corned beef, now would be the time to add it to the skillet.
- Continue to stir, and let the fat render out of the corned beef. Make sure the corned beef gets warmed thru. If you’re using canned corned beef, it will take a while for it to cook thru and get crispy. Season with salt and pepper, add a little cayenne if you like.
- Once the corned beef is warmed thru, create 2 pockets in the hash for the eggs. Crack an egg into each divot.
- Season the eggs with salt and freshly cracked pepper, and cook until your desired doneness. I like a runny yolk, which only takes about 3-4 minutes. Serve with freshly chopped parsley.
Whether you’re using canned or leftover corned beef, the trick to making a hash is doctoring it up with your favorite ingredients. I love sautéed onions. You can add chopped peppers, which get nice and tender and are a nice contrast to the texture of the crispy potatoes. The best part about making a hash is getting rid of whatever’s in your fridge. There’s something about a freshly broken yolk, mixing with tender, salty corned beef and steamy, fluffy potatoes that is so comforting.
What are you doing to celebrate St. Patrick’s Day? Share with me and tag your recipes on Instagram @bac_blog and #brokeandcooking! :)