If you have read some of my blog posts you may know that may family loves corned beef. Around St. Patrick’s Day I buy 3-5 briskets to keep in the freezer to have over the next several months. This past weekend we put one in the slow cooker with some beer and I saved enough to make some hash this week. I had to hide the little piece so my little vultures wouldn’t eat it before I could make the hash.
This was super simple because I started with thawed frozen shredded potatoes. You can shred your own potatoes and par cook them in the microwave with some water so that they aren’t overdone or get mushy when cooking before they are completely cooked through and crispy.
The hardest part of this dish is letting the potatoes sit long enough in the pan to get crispy while resisting the urge to stir them too much.
- 1 1/2 lbs. corned beef hash, cooked and finely diced
- 1 (24 oz.) package shredded potatoes, thawed if frozen
- 5 tablespoons butter, divided
- 1 medium onion, diced
- 1 red pepper, diced (if desired)
- 6 large eggs
- salt and black pepper, to taste
- Melt 4 tablespoons butter in a large skillet over medium-high heat. Add onions and red pepper (if using) and saute until onions start to turn translucent.
- Add corned beef to pan and allow to brown, about 3 minutes.
- Add potatoes to pan and mix well. Pat down slightly and let cook about 6-8 minutes without stirring to brown. Stir and allow to brown again. Finish cooking potatoes through.
- Turn down heat to medium and push hash to the remaining sides. Add remaining tablespoon of butter and allow to melt. Break eggs into the center of the pan. Allow to cook to desired consistency. Serve eggs over hash.