With only two of us in the house, we often end up with leftovers. Even when we have people over, it seems I always make an enormous amount of food so there's enough left over for lunch. After two days of eating the same thing you can get pretty sick of it no matter how tasty it is. So, with leftover corned beef and potatoes that weren't going anywhere fast, we decided to turn it into corned beef hash. We added a diced red pepper, onion, and garlic for some extra flavor. With a fried egg on top, it is a delicious and savory meal. A great way to transform your St. Patrick's day dinner leftovers!
2 cups chopped corned beef
1 onion, diced
1 red bell pepper, diced
2 cloves garlic, minced
2 cups chopped boiled potatoes (about 1/2 inch cubes)
salt and pepper
eggs for frying
chives, green onion, or parsley for garnish
Bring a cast iron or large heavy bottomed pan to medium heat. Pour in 2 T oil and when the pan is hot, and add the diced onion and bell pepper. Add 1 t salt to the mixture and stir. Saute for about 6-8 minutes until they are soft and the onions are turning golden and translucent. Add the garlic and cook for 2-3 minutes longer.
Next, add the corned beef and saute for 2 minutes. Then, add the potatoes to the mixture, stir to combine, and let it sit for a few minutes without touching. Stir to scrape up the bottom that might have stuck to the pan. Keep letting it sit for a couple minutes and stirring, to let the potatoes and onions brown. After about 10-15 minutes it should be turning more of a crispy brown color. You may need to add more oil if it seems to be sticking too much.
Add lots of freshly ground black pepper to the hash mixture. Taste for more salt. In a separate non-stick skillet, heat a teaspoon of oil over medium heat, and fry the eggs with salt and pepper. Top the corned beef hash with the chopped herbs and fried egg and serve hot. Delicious for breakfast, brunch, or even dinner!