John loves Corned Beef & Cabbage. Over the weekend, I made a big batch for him and had some of the corned beef left over. Since I don’t believe in wasting leftovers, I thought why not make John some corned beef hash for breakfast? This recipe is quick, easy, and definitely tasty.
- 2–3 Tbsp. unsalted butter
- 1 medium onion, finely chopped (about 1 cup)
- 2–3 cups finely chopped, cooked corned beef
- 2–3 cups chopped cooked potatoes, preferably Yukon gold
- Salt & pepper
- Chopped fresh parsley
Sauté onions in butter
- Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
Add potatoes and corned beef
- Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium-high and press down on the mixture with a metal spatula.
Cook until browned, then flip
- Do not stir the potatoes and corned beef; let them brown. You should hear them sizzle.
- Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
- If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
Stir in parsley, black pepper to serve
- Remove from heat and stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste.
- Serve with fried or poached eggs for breakfast.
- Serving Size: 4