Corned Beef Hash
Recipe courtesy of BostonSidewalks.com
Ingredients
  • 3 T olive oil and/or butter (I usually use 1 T oil and 2 of butter)
    • Note - If making this dairy free, omit the butter and just use olive or vegetable oil.
  • 2-3 c cooked corned beef, roughly chop
  • 2 c cooked potatoes, diced
  • 1/4 - 1/2 c onion, diced
  • leftover vegetables from corned beef and cabbage (optional)
  • 4 Poached Eggs
    • Note - See our recipe for Poached Eggs and learn how to make them ahead of time to take all the stress out of making this for a crowd.
Make It Mine
  • To improve the crust and add some moisture to the hash, toward the end of the cooking add 2-3 tablespoons of heavy cream. Mix the hash around a little bit so the cream gets down to the bottom of the hash and let it brown. If you want to serve it as a solid structure, invert it onto a plate from the frying pan. You can then cut it in pieces for serving.
  • Some people also will add a beaten egg and a little bit of flour to the hash before cooking. That will help to create the "pancake" style hash you sometimes get in diners so if you like it that way, give it a try. Figure 1 egg and 1 tablespoon of flour to 2-3 cups of hash. And as always, serve it with the eggs on top!