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.
4-8large eggsdepending on how many each person wants
Instructions
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.