Corned Beef Hash
Surely, there is a bit of corned beef and perhaps a few potatoes that survived your St. Patrick's dinner. If so, may I suggest making an easy hash with every delicious morsel that was left behind (if no leftovers go make another!).
I'm not sure what the canned hash is made of but I assure you there isn't anything like the real thing baby.
CORNED BEEF HASH (SERVES 2)
- corned beef - cooked, chopped finely
- 2 potatoes - cooked, diced
- 1 carrot - cooked, sliced (optional)
- ½ bunch spinach
- 1 green onion - sliced
- 4 pastured eggs
In a large skillet heat 1 tablespoon olive oil over medium heat. Once hot, add corned beef, potatoes, and carrots. Allow the potatoes to brown a bit then stir in spinach. When the spinach is mostly wilted stir in green onion. Create four wells in the vegetables, add a bit of extra-virgin olive oil to the well, and pour an egg into each well. Cover pan and allow eggs to cook to desired doneness.
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