Corned Beef Hash

Corned Beef Hash

 

This post is coming a bit late but what can you do?  I hope everyone had a nice St. Patrick’s Day last weekend.  Mine was mellow but definitely enjoyable.  My brother was visiting us to meet his niece.  She absolutely loved him!  It was pretty neat to see her gaze into his eyes.  He was only here for a few days, short but definitely sweet.  Like me, my brother enjoys being in the kitchen.  He made us our St. Patrick’s Day dinner, which happened to be Josh’s first.  He boiled corned beef with potatoes and carrots.  The cabbage was skipped since I’m breast feeding and didn’t want to pass the gas along to Cia.  Everything was delicious and brought back memories of me enjoying it each year while growing up at home.  We purposely made enough for leftovers and the next morning I made corned beef hash.  My brother left first thing so unfortunately I wasn’t able to cook for him.  I used both the leftover carrots and potatoes, added in a bunch of fresh spinach and served two runny fried eggs on top.   And we had a side of Irish soda bread too.

 

Corned Beef Hash

 

Corned Beef Hash

  • leftover corned beef, chopped
  • leftover carrots, chopped
  • leftover potatoes, chopped
  • fresh baby spinach
  • butter
  • s&p
  • eggs
  1. In a large skillet melt butter over medium high heat.  Add the corned beef, carrots, potatoes, and spinach.  Since spinach cooks down I used a good amount.  Season with s&p.  Layer evenly and press down into the pan with the back of a spatula.  Allow to cook until bottom has browned, about 10 minutes.  Scramble, layer evenly and press down again, and cook another 10 minutes to brown some more.
  2. Meanwhile in another pan heat up some butter and fry your eggs until whites are just set.
  3. Serve hash with fried eggs on top.  (I forgot to take a picture until I mixed mine in.)

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