Most of my family likes corned beef. So, when I purchase it for our St. Patrick’s Day dinner, I purchase more than will be eaten at that meal. Depending on the amount we have left, it can be used to make sandwiches or hash or just eaten plain.
As all of the leftover corned beef wasn’t eaten by Saturday morning, I decided to use it for breakfast. We also had leftover cooked potatoes from our St. Pat’s dinner, so making hash and eggs seemed like the perfect way to feed the family and clean out the fridge. Plus, with almost unlimited eggs thanks to our 15 chickens, eggs for breakfast is always a good choice.
Compared to some of the weekend breakfasts that I make, this was a very simple dish. From start to finish, it took no more than 20 minutes, which allowed us to get an earlier start on our day’s activities.
*Note, this hash won’t have that mushy, stick-together consistency, such as you find in canned hash. However, there will be decently sized chunks of corned beef and potatoes, so that you can identify what you are eating by look and taste.
- 1 Tb. canola oil
- 1 small onion, diced
- 3 cups corned beef, cooked and diced
- 1-1/2 cups potatoes, cooked and diced
- salt and pepper
- Heat oil in a large nonstick pan over medium heat.
- Add onion, and sauté for 2-3 minutes.
- Add corned beef and potatoes, and season with salt and pepper; stir to combine.
- Press down on hash with spatula.
- Allow to cook for several minutes.
- To ensure that the hash is heated through, flip or stir mixture, and press down again.
- Cook for another 2-3 minutes.
- Serve hot.