I really like Corn Beef. It’s rich and seasoned and so versatile in a lot of dishes. This past year I made Corn Beef just for sandwiches. I made sandwiches and added sauerkraut and a homemade thousand island dressing. I probably should have added those recipes here. I didn’t even make the traditional Corn Beef and Cabbage with Potatoes, which is still a favorite of mine. After making several sandwiches for Chris and I, I thought about making hash. Yes, a wonderful breakfast or brunch or really anytime of day dish to make. And it’s simple. The meat is already seasoned so it’s a matter of what you want to add to make a hash.
It got me thinking. What is hash really in cooking? It’s a great way to use leftovers by using leftover meat and adding in potatoes and onions. Well, I did a little more here. I hope you enjoy it.
Leftover Corn Beef, shredded or chopped in bite size pieces, use as much as you preferred depending of the ratio of meat and vegetables you want to serve
Salt and Pepper
1 small Onion, chopped
3-4 White or Yukon Gold Potatoes, chopped into bite size pieces
1 large Carrot, chopped
1-2 cloves of Garlic, minced
½ Green Pepper and Red Pepper, chopped
1 tsp Thyme
Garnish: 1 Green Onion, chopped, small bunch of Parsley chopped
If desire, grated mild to medium Cheddar Cheese
If desire, top with Fried Eggs
Prep and chop your vegetables and meat.
In a heavy sauté pan or cast iron, add butter and olive oil. Add in the Potatoes and cook on medium to high heat. Season with Salt and Pepper and cook until brown. Remove potatoes to a bowl.
In the same pan add a little more butter and olive oil and heat. Add in the onions, carrots and peppers, season with salt and pepper and cook until just soft. Add in the garlic until aromatic. Add in Thyme. Continue to cook for another 5 minutes.
Add in the potatoes and corn beef and stir all of the ingredients together and continue to cook until heated through, for about another 10-15 minutes.
While the Corn Beef Hash is still cooking on low, in another pan, fry your eggs to your desire. I prefer the yoke cooked while Chris likes his runny or soft. Now that can be a debate – ☺ .
Serve. If desired, garnish with green onions and parsley and cheddar cheese.
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