Got leftover corned beef? This time of the year, you just might. One great way to use those leftovers is to make this easy corned beef hash, which is great for breakfast or dinner. I like to cover mine with tomato slices and sharp cheddar cheese, but you may want to make yours a bit more traditional and top it off with a fried egg or two. Either way is delicious!
Ingredients (2 large servings)
- 3 tablespoons unsalted butter
- ½ cup sweet onion, diced small
- ½ cup red pepper, diced small
- 1 ½ cups cooked corned beef, cut into small pieces
- 1 ½ cups cooked potatoes, cut into small pieces (I use the leftover ones from the corned beef and cabbage)
- Tomato slices (optional)
- Sharp cheddar cheese, shredded (optional)
- Kosher salt and fresh ground pepper, to taste
Melt the butter over medium heat in a large skillet. Add the onion and red pepper and sauté for a few minutes.
Add the corned beef and potatoes and mix together well. Add the pepper and a little bit of salt (remember, the corned beef is already salty, so go easy.)
Flatten the mixture with a heavy spatula and let it brown on the bottom. Flip it over and brown the other side.
This is when I like to add a few slices of tomato and sprinkle the top with sharp cheddar cheese. Cook until the cheese has melted. Serve with a fried egg on the side and some sort of bread.
Or else skip the cheese and tomato and top the hash with a fried egg or two. Serve with some toast or a biscuit.
Eat, drink and be merry!