March 18, 2014

Corned Beef Hash

I don't know about you, but I always find myself with leftover corned beef after Saint Patrick's Day.  I had originally planned on making Reuben sandwiches with the leftovers, but I'm in a breakfast for dinner kind of mood.  Try using your leftover corned beef in this delicious hash with some parsley, thyme, rosemary, and a splash (or two) of Jameson and topping it with a sunny-side up egg.  Yum!

Serves 4 - 6

  • 2 tbsp bacon grease or cooking oil 
  • 3/4 c onion, minced 
  • 1 large garlic clove, minced 
  • 1 splash (or 2) Jameson Irish Whiskey
  • 5 cooked medium potatoes (30 oz), peeled and chopped 
  • 2 c cooked corned beef, chopped 
  • 1/2 tbsp fresh parsley, chopped 
  • 1/2 tbsp fresh thyme, chopped
  • 1/2 tbsp fresh rosemary, chopped 
  • Salt, to taste
  • Pepper, to taste 
  • 2 tbsp butter
  • Sunny-side up eggs, desired amount 


Heat the bacon grease in a large skillet over medium-high heat.  Add the onions and cook until translucent.  Add the garlic and cook for 30 seconds longer.  Pour in the Jameson and give the mixture a stir.  

Add the potatoes, corned beef, parsley, thyme and rosemary to the skillet; stir well to combine.  Season with salt and pepper, to taste.  Press the mixture down with a spatula and brown on one side.  Cut in the butter.  Turn the mixture over and brown on the other side.  

Serve with sunny-side up eggs on top.  


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