Friday, March 17, 2017

♥ Corned Beef Hash and Eggs

























There are so many ways you can use leftover corned beef  and this is one of my favorites. I love this for breakfast, brunch or dinner! It is hearty and delicious and what I call comfort food!

Corned Beef Hash with Eggs

2 tablespoons butter
2 cups potatoes, par boiled and cut into ½-inch pieces...
1 medium yellow onion, diced into 1/4 inch pieces
2 cloves garlic, minced
1 slice of bacon, chopped into 1/4 inch pieces 

1 pound corned beef, minced to ¼-inch or smaller
4 large eggs
salt and pepper to taste

Place the bacon in a 12-inch nonstick skillet over medium-high heat and cook until the fat is partially rendered, about 2 minutes. Add the onions and minced garlic and cook, stirring occasionally, until the onion has softened and is slightly browned edges. Add pepper but not too much salt because your corned beef is probably already seasoned well. 


























Add corned beef and potatoes and stir to bring them together. Lightly pack down the hash with a rubber spatula so that the bottom starts to get crisp. Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and fold the browned bits back into the hash. Lightly pack the hash into the pan again. Repeat the process every minute or two until the potatoes are thoroughly cooked, about 8 minutes longer.


Make 4 indentations (each measuring about 2 inches across) equally spaced on the surface of the hash. Crack 1 egg into each indentation and season the egg with salt and pepper to taste. Reduce the heat to medium-low, cover the pan, and cook until the eggs are just set, about 6 minutes. Cut the hash into servings, making sure each has an egg, and serve immediately.


























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