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Got leftover corned beef? Let me share my weekend favorite that turns yesterday's dinner into the best breakfast ever! I learned this recipe from my grandma and after years of Saturday morning cooking I've put my own spin on it. When that corned beef gets all crispy with the potatoes and the eggs cook up perfect on top my kitchen becomes everyone's favorite place to be.
Kitchen Time
Let's make some magic with simple ingredients that come together like a dream. Grab your leftover corned beef good potatoes yellow onions and fresh eggs. Add butter some black pepper and if you're feeling fancy a sprinkle of fresh parsley. This humble mix turns into something special that'll have everyone asking for seconds.
The Perfect Egg
Once your hash gets going it's time for egg magic! I love making little nests in the crispy hash and dropping eggs right in. Watch those whites turn perfectly set while the yolks stay soft and ready to run into all those crispy bits. Sometimes I cover the pan with a lid for a minute just to help those eggs set up nice on top without burning the bottom.
Know Your Beef
Let's talk about that star ingredient corned beef. It's that salty tender meat you might remember from St. Patrick's Day dinner or your favorite deli sandwich. Mine usually comes from leftover dinner but honestly I've been known to cook up a whole corned beef just to make hash the next day. The saltiness works so well with those crispy potatoes and runny eggs you'll get why this became such a classic.
No Leftovers Today
Don't have leftover corned beef sitting in your fridge? No worries! Head to your local deli counter and ask for thick cut corned beef. Or switch things up completely try it with leftover pot roast diced ham or even that holiday turkey. Each meat brings its own flavor but keeps that comfort food feeling we all love about a good hash.
Your Kitchen Guide
After years of making this I've learned every little trick in the book. First pick your heaviest skillet cast iron is my go to but any heavy bottom pan works. Dice those potatoes nice and even they'll cook better that way. Let your pan heat up slowly while you prep everything hot spots are not your friend here.
Start with just your onions in the pan let them get soft and sweet before adding anything else. When you add those potatoes give them space to get golden don't crowd the pan. Season as you go a little salt and pepper between layers builds better flavor than dumping it all in at once.
Then comes my favorite part adding the corned beef last so it gets crispy but doesn't burn. Press everything down with your spatula like you mean it those crispy bits are what makes hash special. And when it's time to flip do it in sections this isn't a pancake!
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Making It Yours
Every family has their own hash traditions. Some folks like bell peppers mixed in others swear by a splash of hot sauce on top. My daughter loves when I add cheese right before the eggs go in and my son's all about extra crispy potatoes. Make it your own that's what cooking's all about. Just remember patience is key let those crispy bits develop and don't rush those 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.