If you’re like me, St. Patricks day leaves you drowning in corned beef. Corned beef and all the fixings is without a doubt one of my favorite meals, and I absolutely love having enough for leftover sandwiches, soup, AND hash. This year, I went a bit overboard. I bought a 4lb corned beef, for just the two of us. We have been eating on it for the last three days, and I seriously cannot get enough of it. I’ll steal a piece from the fridge and eat it cold, I love it so much. Seriously, just look below and marvel at how much we had.
My sweet grandmother knew my love of corned beef, and always had one on hand for when I visited JUST so she could make me her amazing hash. I dream of it. Fortunately, Hash is an excellent hangover remedy (although Joe and I were in bed by 10 like the little lame-os we are), AND it is the perfect meal for using ALL of your leftovers from the big meal! Seriously, I throw in a bit of everything, and if I have extra veggies in the drawer that need to be used, I throw them in too for more of a “farmer’s hash.” I also top with an over-medium or runny egg, which makes it a hearty meal for breakfast or dinner.
This recipe uses one of my FAVORITE methods of cooking an egg–steamed in a nest of goodness. By making little pockets in the hash to cook the eggs in, you’re getting it to where there’s egg in every bite and the flavors really meld together. Give it a try and tell me what you think!
Eat with: A side of sautéed spinach, and a piece of soda bread!
Drink with: For breakfast? Orange juice, or maybe a Bloody Mary. Every other time, a stout of course!
Next Day Corned Beef Hash
Throw all of your leftovers together for a great breakfast, but really, we would eat if all the time! No need for exact measurements on the ingredients, throw what you have into the pan and it will turn out just fine!
- 2-3 C Corned beef, chunked
- 5 Leftover carrots, diced
- 4 Leftover potatoes, diced
- 4 T butter
- 1 Fresh potato, diced
- 1/2 onion, diced
- Salt and Pepper, to taste
- 4 Eggs
- 1/2 C Leftover broth/gravy
- Leftover pink sauce: (2 T Chili sauce, 1 T horseradish, 1/2 C sour cream, mixed)
- Step 1 In a large heavy bottomed pan, melt 2 tbs of butter over medium high heat
- Step 2 Toss in uncooked potato and sautée for 2 minutes.
- Step 3 Add onion and sautée for another 2 minutes.
- Step 4 Melt another tablespoon of butter, and throw in the corned beef, carrots, and potatoes and spread to cover the entire bottom of the pan.
- Step 5 Cook for 5 minutes without moving.
- Step 6 Stir the hash to put the uncooked side onto the bottom of the pan.
- Step 7 Cook for another 5 minutes.
- Step 8 You will have a browned pan, so throw in half of the broth and scrape up the good bits while mixing them in.
- Step 9 Make 4 pockets, and put 1/4 tbs of butter in each nest.
- Step 10 Crack an egg in each hole, and let the bottoms start to cook. About 1.5 minutes.
- Step 11 Cover and cook for 4 minutes on medium (For a runny egg, cook for 2 minutes, and let stand covered, off heat for 2 minutes)
- Step 12 Remove pan, and serve. It’s extra good if you have “pink sauce”on the side. Just combine 2T chili sauce (or ketchup), 1T horseradish, and 1/2 C Sour Cream.