Super EASY, one-pan Corned Beef Hash with Eggs! Use up your Corned Beef Dinner leftovers from St. Patrick’s Day with this delicious one pan recipe!
Originally published March 31, 2015. (This was one of our first posts!)
My husband’s Italian heritage takes precedence in our family food choice most of the time, and why shouldn’t it? Italian food is delicious, fun to make and fun to eat. But once a year, on St. Patrick’s Day, I pay homage to my Irish grandmother and cook up a full corned beef and cabbage meal.
The morning after there are always leftovers. My father loved corned beef hash and the last time we were out to breakfast with our kids I discovered that my youngest daughter loves it, too! Who knew?
So, I decided to create a hash recipe to use up the remaining vegetables and beef. I looked up several recipes, most of which didn’t use leftovers. One recipe even called for starting with a raw piece of corned beef! My purpose in creating this recipe was to use up the leftover potatoes and carrots and some of the meat.
While your non-stick skillet is heating over medium-high heat, chop up a fresh onion and cut the leftover cooked potatoes into ½ inch dice.
Add the olive oil to the heated skillet and toss in the onions and potatoes with some salt, pepper and a dash of red pepper flakes or chopped fresh green pepper. As those brown, chop the carrots, corned beef and cabbage. If your corned beef is falling apart (which it sometimes does), feel free to shred it. You can even give it a spin in the food processor.
Once the potatoes and onions are nicely browned on one side, use a spatula to flip the mixture to brown the other side. Then add the remaining vegetables and beef. Make 4 “holes” in the mixture and break an egg into each. In order for the eggs to cook through put the lid on the pan. Cook this for another 4-5 minutes.
To serve, use a wide spatula, slip it under and egg and carefully lift it onto a plate. Add more of the beef and veggie mixture and serve!
If you have any Irish Soda Bread leftover, toast a couple slices and serve with the hash… yummy!!! Or, how about an English muffin? (Not Irish, but still the British Isles!)