Left over corned beef

If you are like me you always cook more corned beef than your guests or family will eat in 1 sitting. No problem. Let’s cook up some great corned beef hash for breakfast. Making your own is really easy & I don’t know why I don’t make it more often. All you need are some potatoes & onion. This particular recipe is an adaptation from Cheryl & Bill Jamisons cookbook called “A Real American Breakfast”

corned-beef -hash
Homemade Corned Beef hash

I have tried many recipes from this book over the years & everyone has been a winner. It is my go to cookbook for new ideas.

So treat yourself to a leisurely breakfast with homemade hash, a great cup of joe tomorrow!


Corned Beef Hash
2 Tbs. vegetable oil
1 Tbs. butter
1 medium onion, finely diced
1 1/2 lbs. boiled potatoes, finely diced
3 cups corned beef, chopped
1 cup beef stock from the boiled beef
2 Tbs. heavy cream
2 Tsp. yellow mustard
1 Tbs. fresh chopped parsley
1 Tsp. black pepper
1.) Melt butter with oil in a cast iron pan. Saute onion until soft.
2.) Mix in remaining ingredients & simmer 10 minutes, covered.
3.) After a few minutes, turn hash over so it can get crispy.
4.) Remove cover & continue cooking about 10 more minutes. Continue to turn hash about in the pan.
5.) Top with a poached egg.

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