G and I are both fans of corned beef and cabbage but in spite of our avid appetites, the three pound brisket slow-cooked in the crockpot yesterday proved more than enough for one meal. Leftover boiled red potatoes and corned beef scraps and chunks from our last night’s dinner went into this corned beef hash recipe (inspired by Huffington Post, thank you) we had for breakfast. So filling, so satisfying, I can’t think of a better way to start my day.
|Corned Beef Hash|| |
- 2 cups cooked corned beef, cut into ½-inch cubes
- 2 cups boiled red potatoes, cut into ½-inch cubes
- 1 medium onion, peeled and chopped
- ½ cup bell pepper, chopped
- 2 to 3 cloves garlic, peeled and minced
- 1 teaspoon fresh thyme, chopped
- 6 eggs
- ½ cup broth or water
- 1 tablespoon butter
- ¼ cup pepper jack
- pepper to taste
- In a large bowl, combine corned beef, potatoes, onions, bell peppers, garlic and thyme.
- In a small bowl, lightly beat 2 of the eggs. Pour into corned beef mixture, add broth and mix to combine.
- In a heavy bottomed skillet or cast iron on high heat, melt butter. Generously coat bottom and sides of pan.
- Transfer corned beef hash mix to pan, patting it down and spreading it across with a spatula. Cook for about 10 minutes or until the eggs starts to set. Using a spatula, flip hash over and continue to cook for another 5 minutes or until edges begin to crisp, adding more broth as necessary to keep hash moist.
- Add cheese into hash mix and cook, tossing to combine, for about 3 to 5 minutes or until cheese begins to melt.
- Crack the remaining 4 eggs on top of the hash. Lower heat, cover pan and continue to cook for about 10 minutes or until whites of eggs are set. Season with pepper to taste.