Corned Beef Hash

Here’s the best part of that Corned Beef meal you made for St. Patrick’s Day with all the trimmings - potatoes, cabbage, onion, etc. - it is actually equally as good for the next day’s breakfast! So save some of that corned beef, shred it up into pieces, and get ready for an amazing breakfast!

Your ingredient list and amounts are going to vary, depending on how many you are serving, and how much corned beef you have leftover. I didn’t have enough “trimmings” left so this recipe starts with the shredded corned beef and then adding the root vegetables. The amounts below made servings for 2 with a little bit of leftover hash.

INGREDIENTS -

3 cups shredded corned beef
4 cups diced potatoes
3 cups halved brussels sprouts
2 cups diced carrots
Eggs, 1 or 2 per person
Olive oil for roasting
Salt and pepper
Garnish - parsley, sliced green onion

Preheat the oven to 400 degrees and prepare the vegetables by dicing and mixing in the olive oil, then sprinkle salt and pepper to your liking. Place a piece of parchment paper on a large baking sheet (makes the clean up so much easier!), then spread the vegetables on the parchment paper. Roast the vegetables at 400 degrees for about 20 minutes, stirring occasionally. Check for doneness with a fork, these vegetables should all be ready at about the same length of time.

Now, depending on how adventurous you are, it is time to prepare your eggs!  You can cook the eggs using your preferred normal method, or try this way of poaching for some fun presentation!  

Bring a small saucepan of water to boil over high heat and add a few drops of white vinegar.  With a spoon stir the water in a circular motion, causing the water to swirl.  Crack an egg into the center of the water and cook for 2 minutes.  You may need to stir the water a little bit more around the outside of the egg to keep your "swirl" going.  Remove the egg with a slotted spoon or slotted spatula.

Divide the hash into serving bowls or plates, top with your cooked egg, season with salt and pepper and sprinkle with parsley and green onion.  Enjoy!