Put leftover corned beef to use by transforming extra slices into this toasty caramelized hash. This quick dish is fit for a hearty breakfast or brunch and comes from Kevin Lynch of the blog Closet Cooking. Find this and more featured in 7 Lucky Dishes to Celebrate Saint Patrick’s Day
Corned Beef Hash
- 1 Tbsp olive oil
- 1 onion, sliced
- 2 cup cooked corned beef, cut into small pieces
- 2 cup cooked potatoes, cut into small pieces
- Salt and pepper to taste
- 4 eggs
Heat the oil in a pan on medium heat.
Add the onion and saute until tender, about 5-7 minutes.
Add the corned beef and potatoes, spread them out evenly and press them down.
Let them cook until they are nicely browned on the one side, flip and brown on the other side.
Fry the eggs and serve on top of the corned beef.