Corned Beef Hash

Do you have leftover corned beef and want to make the best breakfast you’ll eat this year? Corned beef hash is what you need! 

Give me all the juicy corned beef! I love corned beef with cabbage, corned beef sandwiches, and especially this hash.

To be honest I love corned beef hash so much that I always ask Mike to make extra corned beef just to make sure hash happens. I just love crispy little nuggets of juicy beef and toasty roasty potatoes. Add a couple of jammy eggs on top and a side of toast and I’m in heaven.

How to make corned beef hash

1. Prep. Chop up your shallots, corned beef, and halve some new potatoes.
2. Fry. Heat up a bit of oil and add the potatoes cut side down to a large cast iron or non stick pan. Fry until golden and crisp.
3. Steam. Add garlic and shallots and beef stock to the pan, bring to a simmer, cover and cook until the potatoes are creamy and cooked through.
4. Crisp. Take the lid off and cook off the remaining liquid. Add the corned beef and some rosemary and cook, stirring, until hot and crisp.
5. Throw an egg on it. Add eggs: make a nest and fry them in the pan, scramble them in, make sunny side up eggs in another pan, soft boil or poach, anything goes.
6. Enjoy!