Corned Beef Hash
Corned Beef Hash is a hearty way to start off your day, and the perfect, simple use for leftover corned beef.
The History Of Breakfast Hash
The origins of a simple breakfast hash trace their roots to England, so, really, we're getting closer to Irish heritage with this breakfast than we do with a Corned Beef and Cabbage dinner.
Americans adopted this hearty breakfast dish during the World War II era, when it became a popular breakfast dish in New England and across the country.
A hash was an easy way to re-purpose fresh meats and other staples during a time when those ingredients were being rationed heavily. Corned beef is an affordable cut, so it was quite commonly chopped up with potatoes and other vegetables to make this dish.
It's the chopping that is truly key to a hash, since we get the term hash from the French word hacher, meaning to chop. How finely chopped the ingredients are varies by cook, some leave their ingredients diced, like we do, while others will finely mince the meat or use shredded potatoes. The options lead quite a bit of variety in how the final state of this dish appears.
Our Corned Beef Hash Recipe
We've taken the concept of hash and added in leftovers from our Corned Beef and Cabbage dinner. The corned beef gives this hash a wonderful, salty, corned-beef flavor, which mingles perfectly with the mild potatoes and hearty eggs.
Toast up some Irish Soda Bread, and you have yourself a tasty (and easy) breakfast!
Corned Beef Hash
Ingredients
- 1 onion, diced
- 2 tablespoon water
- 1 lb potatoes, diced
- 2 c cooked corned beef, diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 eggs (more if desired)
Instructions
- In a large, cast iron skillet, heat onions with 2 tablespoon water. Sweat for 1-2 min over medium high heat.
- Add potatoes, cover, and cook for 5 minutes, until the potatoes begin to soften. (Adding more water if necessary.)
- Remove the lid and mix in the corned beef, salt, and pepper. Cook for 2-3 minutes, until corned beef is heated through.
- Make 3 indentations in the hash mixture and crack an egg into each. Cover and cook 3-5 minutes, until the eggs are done to your liking.
- Serve warm with some Irish Soda Bread.
Nutrition
Sarah founded Curious in 2010 as a way to save her recipe creations and share culinary experiences. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from over 10 years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
Thank you for this recipe! My husband loves corned beef hash from a can. I've tried to discourage the cans because of the high sodium and fat content. I'm fixing ruebens for the kids when the come in Wednesday. This will be great for Thanksgiving morning breakfast. My husband will be thrilled! Thank you again!!
Wonderful! We hope you all enjoy it!
This is a dish I want to try. My mum used to cook a similar dish when I was a child, only we called it Corned Beef Pie. She would mince the onion & corned beef, & then mixed them into freshly cooked homemade mashed potato. The mixture then went into a dish & put in the oven until the top of the pie was nicely browned & slightly crispy. For me, it was 'heaven on a plate'.
Denise, Thanks for sharing your memory! Your mom's version sounds like a fun cross between corned beef hash and shepherd's pie. It does sound like heaven on a plate!
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