Saturday, April 25, 2020
Corned beef hash and eggs is one of my all time favorite foods! This is an adapted/abbreviated version of my Nana's original recipe, prepared the way I like it. It's absolutely delicious and such a special treat!
Ingredients
- 1 can Libby's Corned Beef (12oz), or fresh corned beef
- 4 medium potatoes, peeled
- 1 onion, finely diced
- appox. 5 slices bacon, cooked and eaten, bacon fat reserved (or butter)
- 1 tsp salt
- 1/4 tsp pepper plus more to taste
- 1/2 tsp dry mustard
- 1 tsp worcestershire sauce
- eggs (to serve on side)
Directions
To make the hash:1.) Peel and chop potatoes in half and add to a pot of boiling water. Boil until completely cooked but not falling apart (potatoes will continue to cook when added to hash).
2.) While the potatoes are cooking, fry up a pan of bacon. You can eat the bacon as a pre-hash snack, but reserve the bacon fat. Add the diced onions to the bacon fat and cook over medium heat for 3-4 minutes.
3.) Dice the potatoes into 1/2 inch cubes. Add to the onions and cook for 3-4 minutes further.
4.) Dice the canned corned beef and add it to the potatoes and onions. Add all spices to this mixture (salt through worcestershire sauce) and continue to cook until heated through.
To make the eggs:
Heat 1 tablespoon butter over medium heat in nonstick skillet. Once butter is melted, add eggs to pan and cook until whites are set but yolk is runny. Flip over the eggs and continue to cook for just a few seconds up to 1 minute depending on desired doneness.
Enjoy!
