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Lilly’s Table

 
 
Wilted Greens
© Lillys-Table.com Photo of Corned Beef Hash
 

Tags: Dairy Free Gluten-Free Low-Glycemic Nut Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Corned Beef Hash

from Corned Beef Hash, the Week of March 11, 2012.
View the previous recipe for this meal.

Great way to use up leftover corned beef, onions & potatoes or other veggies as available. Simply saute last night’s dinner and toss an egg on top for a quick breakfast. If the potatoes are not cooked, start by roasting or boiling those before you start the recipe.

Ingredients

  • 1 tablespoon butter, unsalted, or olive oil, divided
  • 1 onion, cut in small chunks
  • ½ cup corned beef, or ham, cut into small chunks
  • 3 potatoes, cooked potatoes, more or less
  • 2 eggs

Serving Size: 2 People

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Preparation Instructions

Heat half of the olive oil or butter in a skillet or cast iron pan over medium heat. Toss in the onions and saute until golden. Add the corned beef or ham and toss briefly.

Add the cooked potatoes, mashing and pressing into the hot pan slightly.

Season if needed. Scoop out of the pan once piping hot, keep warm.

Add a splash more oil or butter and crack the eggs into the pan. Sear. Flip if desired. Sear longer and serve on top of the hash.