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Corned Beef Hash ~ Better than a Sandwich
I cook corned beef every year for St. Patrick’s Day, simmering it in the Crock-Pot all day until it is tender and juicy. But, I love Corned Beef Hash so much, I cook two flats of corned beef just so I make sure I have enough left over for breakfast, or sometimes dinner, the next night. It’s a quick and easy meal that my family loves, even over a corned beef sandwich!
Crispy and Golden Brown, Corned Beef Hash Adds a New Dimension to Breakfast
Bacon and sausage are common breakfast foods, so change it up a bit with some Corned Beef Hash! The savory, tangy flavor is a delicious change of pace that brightens up your taste buds and fills you up. I love to serve Corned Beef Hash in a shallow bowls with eggs, cooked over easy, draped over the top and a side of pumpernickel toast or two.
No Leftover Corned Beef for Corned Beef Hash?
If you don’t have any leftover corned beef, simply stop by the deli of your favorite grocery store and have them slice some! Corned Beef Hash can be just as good made from a quality deli corned beef, thinly sliced. Cut it into strips and continue with the recipe as usual. When I’m not making a corned beef, but crave Corned Beef Hash, I’ll make it from the deli.
- 3 cups corned beef, cubed or shredded
- 1 pkg shredded potatoes
- 1 med onion, diced
- 3 T olive oil
- In a saute pan, place all the ingredients. Heat over medium high heat, stirring minimally to mix the ingredients.
- Flip when the bottom gets browned and crispy, about 5-7 minutes.
- When the second side is brown, serve with your favorite breakfast foods.
3 cups corned beef, cubed or shredded
1 pkg shredded potatoes
1 med onion, diced
3 T olive oil
In a saute pan, place all the ingredients. Heat over medium high heat, stirring minimally to mix the ingredients.
Flip when the bottom gets browned and crispy, about 5-7 minutes.
When the second side is brown, serve with your favorite breakfast foods.
Next time you make corned beef, don’t forget to make extra for some Corned Beef Hash!