Corned Beef Hash

Wonderful Breakfast Recipe Using Corned Beef

Corned Beef Hash is as much appreciated by my restaurant guests for breakfast as is a dinner of Corned Beef and Cabbage.

Saint Patrick's Day is undoubtedly the greatest day corned beef ever knows, but the day after St. Pat's is the perfect time to use the remaining corned beef to make a breakfast delight that nearly everyone loves.

Hash is simply a mixture of beef (most often corned beef or roast beef ), onions, potatoes, and spices that are combined and cooked.

It is not difficult to use your leftover corned beef to make your own delicious hash. Add onions, potatoes and some seasonings and serve with an egg or two, some buttermilk biscuits or rye toast.

Corned Beef Hash
A Favorite Restaurant Breakfast Recipe
Preparation time: 10 minutes. Serves 4.

Cooking Conversion Table

Ingredients:

2-3 cups corned beef, chopped or minced

2-3 medium potatoes

1/2 cup chopped onion or to taste (use green onion if you prefer)

1 tablespoon butter

2 tablespoons minced parsley

1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten)

2 tablespoons melted butter

Salt and Pepper to taste

Dash of paprika (optional)

1 teaspoon Worcestershire sauce (optional)

Instructions:

Boil the potatoes with skins on in the corned beef broth until tender or bake in oven until soft

Remove from broth or oven and let stand until cool enough to handle

Skin potatoes and crumble into the minced or chopped corned beef (in a bowl)

Preheat oven to 450 degrees F

Melt 1 tablespoon of butter in a skillet over low heat and saute the onions and parsley until the onions are soft

Add potato and meat mixture, seasonings, cream or broth (just enough to moisten) and salt and pepper and toss to combine well

Pour half the melted butter in a pie plate, pack in the corned beef hash mixture and drizzle the rest of the butter over the top

Bake at 450 degrees F for 15 minutes

Remove has from oven and cut into four servings and plate (see note * below)

Serve the hash with eggs and biscuits or toast.

*One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon before removing the hash from the pie plate. Break an egg into each indentation, salt and pepper the eggs and then return the hash-egg combination to the oven at 350 degrees F for 15-20 minutes or until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs.

Enjoy your Corned Beef Hash and the company of those you share it with!

Donna
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