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


  • corned beef - cooked, chopped finely
  • 2 potatoes - cooked, diced
  • 1 carrot - cooked, sliced (optional)
  • ½ bunch spinach
  • 1 green onion - sliced
  • 4 pastured eggs
  • parsley

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. 

  • Posted on   03/19/09 at 06:53:45 PM   by Emily  | 
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Posted in Breakfast
Tagged with Corned beef hash, corned beef, brunch

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