Corned Beef Hash
There's no better way to use of leftover corned beef than making a breakfast Corned Beef Hash. Serve it with a fried egg for a complete breakfast.
- 1 Tbsp olive oil
- 2 cups diced corned beef
- 1 onion, diced
- 2 1/2 cups diced potatoes
- 3 Tbsp butter
- 4 eggs
- salt and pepper to taste
- In a cast-iron skillet, heat the oil over medium heat. Add the corned beef and cook, stirring until some fat is released, about 3 minutes. Add in the onion and potatoes and cook without stirring, until the potatoes are browned, about 8 minutes. Stir and cook the potatoes until browned on the other side, about 10-15 minutes more.
- Meanwhile, heat a skillet over medium-high heat and add the butter. Fry the eggs to your liking and season with salt and pepper. Serve the hash with the eggs.
The finer dice you cut the corned beef, the more tender it will be. We like to serve our eggs sunny-side up.