What do yous do with all the leftover Corned Beef you made for St. Patrick's Twenty-four hour period—or any day for that matter?

Corned beefiness hash for breakfast, of form!

Dark-brown-crusted potato cubes with crispy, salty corned beef $.25 and a fried egg on top… what's not to similar?

This is non a recipe that will provide verbal quantities for ingredients because that's not what a good breakfast hash is about. All yous demand are a few potatoes left from your corned beefiness & cabbage dinner, leftover corned beef, and eggs, in whatever quantities you desire or demand to use up.

Corned beef on a cutting board sliced to reveal a cross-section of pink and well-marbled beef. Yukon Gold potatoes are scattered behind.

I specially like Yukon Aureate potatoes for my hash (pictured above), merely sometimes I'll apply the way ruby ones. I normally apply three of the smallish 2–2.five inch ones per person. You'll want to dice these however you prefer. I like pretty modest cubes, but not so modest that it'due south a pain to do early in the morning. There are plenty of ways to do this; I prefer my cubes roughly ¼ of an inch. I don't bother peeling them first.

Potato halfway through the process of matchsticking.
Cut the potato in half, set it down on the flat side, slice, spread like a deck of cards, chop into matchsticks, and then chop in the other direction.

If you lot're using a starchy potato instead, be sure to soak the cubes in common cold water for about fifteen minutes or so to pull out excess starch, which can brand your hash gummy.

Some folks prefer to parboil their potatoes offset before cubing. This is an extra stride (and pot) that I'd prefer not to deal with in the forenoon. However, you tin can accomplish a crispier crust and creamier interior doing this, if you're into that.

Dice upward your common cold corned beef. You can brand them the aforementioned size every bit the potato cubes, or y'all tin can go to town with your knife every which fashion for a finer texture. Both are corking.

A pile of chopped corned beef next to a pile of finely diced potatoes.

Now heat a non-stick pan or bandage-atomic number 26 skillet on medium rut. Toss in an appropriate (or, if you prefer, inappropriate) amount of butter, oil, or my favorite, salary fat (you save yours in a jar in the fridge, right?). Toss in the potatoes and flavour with salt and pepper. If you didn't parboil yours, information technology helps to put a lid on for the first 5ish minutes to help them steam for fifty-fifty cooking, but it isn't strictly required. Stir them occasionally to brown as much of the sides as possible.

Once they start to get to a nice gilt dark-brown, it's fourth dimension to add the corned beef. It'south upwards to you how much you want to cook it—just a minute or two to warm information technology upwards, or longer to get a dainty crispy crust. Just don't burn it!

When you lot're satisfied, dump it out onto a warm plate (i minute in the microwave usually does it) and brand an indent for the eggs you're near to fry. You might opt to prepare a foursquare of foil loosely over top while the eggs fry but they don't have too long.

Add some extra fatty to the pan and fry the eggs how you similar. Over-like shooting fish in a barrel is my usual, or basted if I'm feeling up to it, and so the warm liquid yolk mixes upward with the hash. I normally go for 2 eggs, yous do you.

Set those fried eggs on acme of the corned beef hash pile, similar some kind of horrible nest from a bird's nightmare. Add a flourish of paprika if you're feeling fancy. I ordinarily put several generous glugs of homemade fermented hot sauce on mine and dig in with some cascade-over java.

Corned beef hash with 2 eggs on top and a dash of paprika.