This easy corned beef hash breakfast recipe is perfect made with leftover corned beef. Or roast beef. Or pastrami. Just make sure you make it!
2 T vegetable or canola oil
1 T unsalted butter
1/2 to 1 medium onion, finely diced
1 to 1.5 lbs of cold corned beef, diced
1 to 1.25 pounds boiled and finely diced potatoes
1 c corned beef cooking broth, beef stock or water
2 T heavy whipping cream or sour cream
2 t yellow mustard
1 t fresh ground black pepper
Salt to taste
Fried or Poaced Eggs for serving
Minced scallions, parsley or dill for garnish
Warm oil and butter together in a large heavy skillet over medium heat. Add the onion and saute until soft, about 5 minutes. Mix in the remaining ingredients. Simmer, covered for about 10 minutes, stirring the mixture up from the bottom after 5 minutes and then patting it back down into an even layer.
Uncover and continue cooking until the liquid is absorbed, several more minutes. Scrape mixture up from bottom and pat it back down several more times until the mixture is crispy enough to your liking.
Top each portion with a poached or fried egg and garnish with minced scallions, Italian parsley or fresh dill.
Serve with Irish soda bread or an English muffin and some fresh fruit.
We also like some mustard and hot sauce on the side.
Leftover hash? Spoon it into a tortilla!
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