Put your leftover corned beef to good use in this hearty hash. Great for a weekend brunch or quick and easy dinner. Sweet caramelized onions add another layer of flavor.
Course Main Course
Keyword breakfast hash, corned beef hash
Prep Time 20minutes
Cook Time 15minutes
Total Time 35minutes
1poundrusset potatoespeeled and cut into 1/4" dice
1pound leftover corned beefshredded or finely sliced
1/2poundbrussels sproutsends trimmed, shaved into thin slices
1/4cup cream or half and half
4-8large eggsdepending on how many each person wants
Bring a large saucepan of water to a boil. Add the salt and diced potatoes. Cook for 3 minutes or until just tender. Drain the potatoes and set aside.
In a large skillet over medium-medium high heat, melt the butter in the skillet and add the potatoes. Cook for 2-3 minutes, stirring once to coat them with butter. Add the shaved brussel sprouts and cook for an additional 3-4 minutes until the potatoes and brussels start to take on some color. Add the corned beef and cream. Stir to combine and cook for 3-4 minutes until the mixture is very hot and the bottom and sides start to get crusty.
Spread the caramelized onions over the hash and top with a cooked egg (poached or fried the way you like it). Serve.