Leftover Corned Beef Breakfast Hash
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 421
- Total Fat
- 28
- Saturated Fat
- 7
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 25
- Cholesterol
- 428
- Sodium
- 706
- Total: 20 min
- Active: 20 min
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.