Corned beef and cabbage is the St. Patrick’s Day staple. Growing up in an Irish family, this was always our tradition every St. Paddy’s Day. But what to do with the leftovers? You could eat it every day for the next three days or you could make corned beef hash. You should make corned beef hash.
Corned beef hash is the perfect Irish brunch entrée to serve up with an Irish coffee or Guinness. Crispy sautéed potatoes mixed with corned beef and topped with a poached egg. My mom is the corned beef expert. She taught me how to make this a few years ago and I’ve been making it ever since with my own personal spin. With Saint Paddy’s day right around the corner, I thought I would share the old family recipe.
We use eye of round corned beef. It’s leaner and doesn’t have a layer of fat around the outside like the alternate cuts. I combine corned beef cut into small bite sized pieces along with chopped leftover carrots and potatoes and fry in a skillet with olive oil, garlic powder, onion powder, salt and pepper. It’s easy because you can concentrate on poaching your eggs while the hash cooks itself. Here is a good video illustrating how easy it is to poach an egg. It’s easier than most people think.
I’m actually proud of myself for posting a timely recipe for the first time in my life. Typically I would get around to a post like this four weeks late in mid April just in time for the first pitch of opening day. You know…right when everyone is gearing up for corned beef. I’m hoping this reaches you just in time for a new take on breakfast or brunch.
- 1 cup potatoes, precooked and chopped
- 1 cup corned beef, precooked and chopped
- 1 cup carrots, precooked and chopped
- 3 eggs
- 2-3 tablespoons, olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- garnish with fresh or flaked parsley
- 1 teaspoon white vinegar (for poaching eggs)
- Salt and pepper to taste
- Chop corned beef, carrots, and potatoes into small bite-sized pieces and place in a bowl.
- Mix together with olive oil, garlic powder, onion powder, salt, pepper, and parsley.
- Transfer to a skillet on medium heat and sauté for about 10 minutes or until potatoes are golden brown and crispy.
- To poach eggs: While hash is crisping, add a teaspoon of vinegar to a pot of steadily simmering water (about 3 inches of water).
- Crack eggs individually into a small cup.
- Create a gentle whirlpool in the water with a spoon and slowly tip the egg into the water one at a time. Cook for 3 minutes per egg. When done, remove with a slotted spoon.
- Top each hash serving with a poached egg and serve.