Corned Beef Hash
Left over Corned Beef and Potatoes? Lets do breakfast for dinner.
Ingredients
- 1 ea Onion Med-Large, Peeled, chopped
- 2 cups Corned Beef Cooked, Small Dice
- 2 cups Potatoes Cooked, Small dice
- 1 cup Carrots Cooked, Small dice
- 1 cup Cabbage Cooked, Diced
- 2 tbsp Butter Unsalted
- 2 tbsp Bacon Drippings Optional, Replaces Butter, or half anf half
- 1 tsp Garlic Minced
- Salt and Pepper To Taste
Instructions
- In a large cast iron skillet, foam out the butter over medium heat.
- Add the onion and cook a few minutes, until soft and translucent.
- Add the garlic and sautee until fragrant.
- Mix in the chopped corned beef, cabbage, carrots 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. Looking for maximum crispness here, do not stir.
- Cook until browned (~ 10 minutes) and then flip.
- Cook the other side until browned. (~ 10 minutes)
- Taste Season and Balance Flavor.
Notes
Very much a follow-on meal. Perfect for Breakie or as Breakie for dinner.
I'll kick this up by adding bell pepper with the onions, maybe a spicy jalapeno or three.
A classic presentation is to form wells in the hash and crack eggs into them, covering and steaming/poaching the eggs.
I've used the whole gamut of Corned Beef, Cabbage, Potatoes, and Carrots here, but feel free to include or exclude as you desire.
And do not limit your seasoning to salt and pepper; paprika, seasoned salt, and others can play nicely here.
Do NOT be afraid to pass the hot sauce on the side as well.
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Nutrition
Calories: 487kcalCarbohydrates: 9gProtein: 18gFat: 42gSaturated Fat: 18gPolyunsaturated Fat: 3gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 104mgSodium: 1537mgPotassium: 610mgFiber: 3gSugar: 4gVitamin A: 11076IUVitamin C: 48mgCalcium: 49mgIron: 2mg
Tried this recipe?Let us know how it was!