Corned Beef Hash with Shaved Brussels
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
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.
- 1/2 teaspoon salt
- 1 pound russet potatoes peeled and cut into 1/4" dice
- 1 pound leftover corned beef shredded or finely sliced
- 1/2 pound brussels sprouts ends trimmed, shaved into thin slices
- 1 tablespoon butter
- 1/4 cup cream or half and half
- 1/2 cup caramelized onions
- 4-8 large eggs depending 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.
Calories: 466kcal | Carbohydrates: 29g | Protein: 28g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 260mg | Sodium: 1793mg | Potassium: 1161mg | Fiber: 4g | Sugar: 3g | Vitamin A: 840IU | Vitamin C: 87.5mg | Calcium: 97mg | Iron: 4.6mg