Recipe courtesy of Geoffrey Zakarian

Leftover Corned Beef Breakfast Hash

Name: Leftover Corned Beef Breakfast Hash
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 2 servings
Ingredients: 1 tablespoon canola oil, plus more for cooking the eggs; 1/2 cup finely diced red or orange bell pepper; 1/2 cup thinly sliced mushrooms; 1/4 cup finely diced red onion; 1 clove garlic, finely minced; 4 ounces leftover cooked corned beef, cut into 1/2-inch pieces; 4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces; Kosher salt and freshly cracked black pepper; 2 tablespoons thinly sliced scallions, plus more for garnish; 4 large eggs

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 2 servings

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Ingredients

1 tablespoon canola oil, plus more for cooking the eggs

1/2 cup finely diced red or orange bell pepper

1/2 cup thinly sliced mushrooms

1/4 cup finely diced red onion

1 clove garlic, finely minced

4 ounces leftover cooked corned beef, cut into 1/2-inch pieces

4 ounces leftover roasted or braised potatoes, cut into 1/2-inch pieces

Kosher salt and freshly cracked black pepper

2 tablespoons thinly sliced scallions, plus more for garnish

4 large eggs

Directions

In a nonstick pan, heat the oil over medium-high heat. Add the bell pepper, mushrooms, onion and garlic and cook, stirring, until lightly caramelized, about 4 minutes. Add the corned beef and potatoes and cook until the potatoes begin to crisp, about 5 minutes; try not to move the pan to allow the potatoes and meat to brown. Season with salt and pepper. Add the scallions and toss.
In a separate nonstick pan with some oil, cook the eggs sunny-side up or over easy, depending on your preference. A runny egg is best for this dish so it will be creamy when mixed with the hash.
Put the hash on a plate and top with the eggs. Garnish with additional scallions.