So… it’s the day after St. Patrick’s and you’re running a little short on time before you have to go out for the day. Not to worry! Here’s a recipe for leftover corned beef hash that you can have ready in about half an hour and will fill up your belly at least until lunch!
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons vegetable oil
- 5 red potatoes, peeled and sliced 1/4-inch thick
- 1 pound cooked corned beef, sliced 1-inch thick
- salt and ground black pepper to taste
- 2 eggs, or more to taste (Optional)
Instructions
- Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
- Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.
Nutrition Facts
| Calories | 563 kcal |
| Carbohydrate | 43 g |
| Cholesterol | 193 mg |
| Dietary Fiber | 5 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 1373 mg |
| Sugars | 3 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe for leftover corned beef. The eggs did take 8 minutes to set but overall a good recipe.