Facebook0Pin0Reddit0Email0Print0 Transform leftover corned beef into a hearty hash.Fry crispy potatoes, onions, and hot sauce in a skillet, then put an egg on it for an eye-opening Corned Beef Hash breakfast.It may just look like a mish-mash of potatoes and beef, but this affordable meal is a time-honored tradition after Saint Patrick’s Day to make the most of leftover corned beef.

Enjoy it as-is piping hot from the pan or top it with a couple of eggs cooked any style you prefer.(I recommend one with a runny yolk so the eggs can soak up every last drop.) Table of ContentsRecipe ingredientsIngredient notesStep-by-step instructionsRecipe tips and variationsCorned Beef Hash RecipeRecipe ingredients Ingredient notes Potatoes: The recipe calls for Russet (baking) potatoes, but you can use Yukon Golds, or even sweet potatoes instead.The starchier the better, although this Corned Beef Hash recipe will work with any spud you have in the house.Corned beef: Leftover (cooked) corned beef works well, as would smoked brisket, canned corned beef, or supermarket deli-style corned beef.Step-by-step instructions Melt the butter in a skillet over medium heat.

Add the onions and some salt and pepper and cook until they turn translucent and soft.Adjust the heat up to medium-high and add the diced potatoes, water, and minced garlic.Cover the skillet and cook for 6 minutes, remove the lid and keep cooking for another 6 minutes, stirring, until the water has evaporated a

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