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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Cornbeef Hash Recipe

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This recipe for Cornbeef Hash is from The Nedostup Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon canola oil, plus more for cooking the eggs
1/2 cup finely diced red or orange bell pepper
1/2 cup thinly sliced mushrooms
1/4 cup finely diced red onion
1 clove garlic, finely minced
4 ounces leftover cooked corned beef cut into 1/2-inch pieces
4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces
Kosher salt and freshly cracked black pepper
2 tablespoons thinly sliced scallions, plus more for garnish
4 large eggs
Directions:
Directions:

In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.

In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.

Put the hash on a plate and top with the eggs. Garnish with additional scallions.
Number Of Servings:
Number Of Servings:
2 servings
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
Best way to use your leftover Cornbeef from St. Patrick's Day.

 

 

 

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