Corned Beef Hash

It's three days after St. Patrick's Day and chances are you may just have some corned beef and cabbage leftovers still sitting in your fridge. We usually make homemade Reuben sandwiches with our leftovers but this year we decided to make Corned Beef Hash.

It's a great breakfast option that has all the same flavors of your festive corned beef meal but with a breakfast twist and some extra love. That extra love is bacon! Enter the cliche saying, doesn't bacon make everything better? This corned beef has recipe comes from my favorite, all-encompassing cookbook, The America's Test Kitchen Family Cookbook. This is my go-to book when I'm not sure what to make for dinner and believe it or not, the most used section of the cookbook is eggs and breakfast. We've had very pleasant and delicious experiences with each recipe.

 

Corned Beef Hash is simple to make and helps you use up that leftover corned beef. When you're shopping for St. Patrick's Day, just add on an extra two pounds of russet potatoes for the hash and you should be good to go. The recipe also has some key ingredients to boost flavor like bay leaves, bacon, onion, garlic, thyme and heavy cream for richness. It even has a kick of Tabasco. After all those ingredients are cooked according to the recipe you top the corned beef has with six eggs and cook until set. This is the perfect egg breakfast! Each bit is flavorful, full of texture and a great way to finish up your St. Patrick's Day corned beef leftovers.

Corned Beef Hash
from America's Test Kitchen Family Cookbook

Ingredients:
2 lbs. russet potatoes (4 medium), peeled and cut into 1/2-inch dice
salt
2 bay leaves
4 oz. bacon (4 slices), chopped fine
1 onion, chopped medium
1 lb corned beef, cut into 1/4-inch pieces
2 garlic cloves, minced
1/2 teaspoon minced fresh thyme (I just used dried)
1/2 cup heavy cream
1/4 teaspoon Tabasco
6 large eggs
pepper

Directions:
1. Bring the potatoes, 1/2 teaspoon salt, bay leaves and 6 cups of water to a simmer in a medium saucepan and cook until the potatoes are tender, about 4 minutes. Drain the potatoes.
2. Cook the bacon in a 12-inch skillet over medium-high heat until the fat has partially rendered, about 4 minutes. Add the onion and cook until browned at the edges, about 5 minutes. Add the corned beef, garlic, and thyme and cook until fragrant, about 30 seconds. Stir in the potatoes and lightly press the mixture into the pan. Pour the cream and Tabasco over the hash and cook undisturbed for 4 minutes. Using a spatula, invert the hash a portion at a time and lightly repack in to the pan. Repeat this process every few minutes until the hash is partly crisp and the potatoes are thoroughly cooked, about 8 minutes longer.
3. Make six 2-inch indentations in the hash and crack an egg into each indentation. Sprinkle with salt and pepper. Reduce the heat to medium-low, cover the pan, and cook until the eggs are just set, about 5 minutes. Cut the hash into 6 wedges around the eggs. Serve and enjoy.

More St. Patrick's Day leftover recipe ideas you may enjoy:
Reuben Pull Bread by Taste and Tell
Leftover Corned Beef Soup with Sauerkraut and Tomatoes by Kalyn's Kitchen
Reuben Dip by Closet Cooking
Reuben Pizza by Shirley J