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Need a plan for that extra corned beef? I've got my go-to weekend treat that transforms those dinner leftovers into an unbeatable morning meal! My grandma passed down this dish, and I've tweaked it through countless Saturday cook-ups. When the corned beef gets super crispy alongside the potatoes and those eggs cook just right on top, everyone suddenly wants to hang out in my kitchen.
Prep Time
We're about to work some simple food magic. Round up your leftover corned beef, some good spuds, yellow onions, and a few fresh eggs. Throw in some butter, black pepper, and maybe a handful of fresh parsley if you're feeling fancy. This basic combo turns into something totally amazing that'll have folks coming back for more.
The Runny Yolk
After your hash starts cooking, it's egg time! I can't get enough of making small wells in the crunchy hash and cracking eggs right into them. It's so satisfying to see those whites set perfectly while the yolks stay all soft and ready to flow into the crispy bits. I sometimes pop a lid on the pan for a few seconds just to help the tops set without burning what's underneath.
Beef Basics
That main ingredient deserves some attention - corned beef is that salty, tender meat from your St. Patrick's feast or fancy deli sandwich. I usually use what's left from dinner, but I've actually cooked corned beef specifically for making hash the next day. The saltiness pairs wonderfully with crunchy potatoes and soft eggs - that's why this dish became such a staple.
Fresh Start Options
No corned beef sitting in your fridge? Don't sweat it! Swing by your neighborhood deli and ask for some thick slices. Or you can totally switch it up with leftover pot roast, chopped ham, or even holiday turkey leftovers. Different meats bring different tastes, but they all keep that warm, cozy feeling we want from a good hash.
How To Make Corned Beef Hash
Through years of practice, I've picked up all sorts of helpful tricks. Start with your heaviest pan - I love cast iron but any thick-bottomed skillet works fine. Cut those potatoes in even chunks so they'll cook the same. Let your skillet warm up gradually during prep time since uneven heat will mess up your results.
Begin with just the onions, letting them turn soft and sweet before adding anything more. When the potatoes join the party, give them plenty of room to brown - a crowded pan won't get you that golden color. Add salt and pepper as you go - layering flavors bit by bit tastes way better than dumping it all in at once.
Now for my favorite part - adding corned beef last so it gets nice and crispy without burning. Push everything down firmly with your spatula - those crunchy bits make hash amazing. And when you need to flip it, do it in sections since this isn't a flapjack!
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Personal Touches
Every household puts their own spin on hash. Some folks mix in bell peppers, others can't eat it without a dash of hot sauce on top. My daughter goes crazy for cheese added just before the eggs, while my son wants his potatoes extra crunchy. Put your own stamp on it - that's what home cooking is all about. Just remember to take your time, let those crispy edges develop, and don't rush the eggs at the end.
Frequently Asked Questions
- → How do I get it crispy?
Let it brown undisturbed, press down with spatula.
- → Can I add vegetables?
Yes, leftover cabbage works well.
- → What potatoes work best?
Yukon gold preferred for flavor and texture.
- → How do I serve it?
Top with fried or poached eggs.
- → Can I make it ahead?
Best served fresh and hot for maximum crispiness.