A classic corned beef dinner is one of the few meals my husband requests every year to celebrate St. Patrick’s Day. While we all love the roast served traditionally with boiled potatoes and cabbage, we’re even bigger fans of the leftovers! Classic Corned Beef Hash is our favorite way to enjoy whatever is left of the corned beef and the method could not be easier. We love it for dinner but it’s just as delicious served at breakfast or brunch!
- 2 Tbsp. butter
- 1 small onion, diced
- 1.5 lbs. Melissa’s Baby Ruby Gold Potatoes, diced
- 3-4 cups leftover cooked corned beef roast*, coarsely chopped
- Salt and black pepper
- 4 eggs
- Rye bread
- In a large heavy skillet or cast iron pan, heat butter over medium flame. Add onions and potatoes and sauté for 10-15 minutes, stirring often, or until potatoes are golden brown and fork-tender.
- Fold in the chopped, cooked corned beef and sauté, stirring constantly, for 2 minutes or until heated through. Season with salt (if needed) and lots of cracked black pepper.
- In a separate nonstick skillet, cook the eggs (in additional butter or with cooking spray) to your liking.
- Serve hash topped with eggs alongside toasted rye bread.
This recipe was developed in paid partnership with Heinen’s Grocery Store. Check out the original post here.