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It’s that time of year when I have to make use of my annual St Patrick’s Day leftovers. My favorite method is to turn it into this Corned Beef Hash.
Although this month’s theme is cruising, I have to slip in a couple of Irish posts in honor of one of my favorite holidays, St Patrick’s Day. I love St Paddy’s Day. I always throw a big corned beef brisket into the crockpot with some cabbage, potatoes, carrots, and onions.
Derek and I will tuck into the feast and watch an Irish-themed movie, usually one of the Boondock Saints movies. The best part about the meal is actually the leftover corned beef. I turn it into Corned Beef Hash and it is one of my hubby’s favorite meals.
In fact, he loves it so much that he got into a little bit of trouble last year. There was quite a bit of corned beef leftover last year and I was able to make a nice big batch of corned beef hash that came out very tasty. It was such a big batch that I couldn’t finish my share which I was totally okay with. I decided that I would save it for my breakfast the following morning.
Now, there’s a difference between my share of hash and Derek’s. I don’t like runny egg yolks so I will put just a couple of egg whites on my share which, might I say, is much smaller than his portion. So it’s quite obvious and very easy to tell what’s mine and what is his.
I wake up the following morning all happy and excited for my breakfast. I open the refrigerator door and it is not there! I look over and see Derek chowing down on something. I quickly put two and two together and tell him he better not be eating my hash! I get an “Oops” and a “How was I supposed to know it was yours?”
I respond with “Because it’s all egg whites!” Needless to say, I was exasperated and irritated. He offered it back to me but by then he had ruined it with hot sauce which is just adding insult to injury. And to this day I totally believe he knew it was my leftover hash he was eating and decided to play dumb.
I have to admit though that if my husband was willing to risk my wrath, it has to be a pretty good corned beef hash. If it’s that good then I have to share this recipe with you.
So I hope this story of my stolen corned beef hash will give you a laugh and the inspiration to make a delicious meal anytime you have corned beef leftovers. My husband’s penance is that I will never let him live this particular episode down! I hope you have a wonderful St Patrick’s Day next week and don’t forget to end the evening with a Traditional Irish Coffee!
If you know of anyone who would love this recipe, please share it with all your friends and family. Just click on the social media icons below! Have a wonderful weekend and enjoy!
Corned Beef Hash
Ingredients
- 4 cups corned beef cubed
- 4 cups red potato diced
- 1 onion peeled and chopped
- 3 Tbsp golden brown mustard
- 3 Tbsp chicken stock
- ½ Tbsp Worcestershire sauce
- 3 Tbsp extra virgin olive oil
- 7-10 eggs
- Salt and pepper
Instructions
- In a large heavy skillet over medium-high heat, add the extra virgin olive oil and diced red potatoes. Cook the potatoes for about 5-7 minutes until they are half-tender.
- Add the onions and cook for another 3 minutes.
- Add the corned beef and mix well into potatoes and onions. Cook for 5 minutes.
- In a small bowl, mix the mustard, chicken stock, and Worcestershire sauce. Pour over the hash in the skillet. Cook for another 10-15 minutes.
- Crack the eggs evenly over the hash and bake in a preheated 325 oven for 20-25 minutes. Remove from the oven and serve with some multigrain or rye toast.
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