You would think I would be tired of corned beef as I have had a few reuben sandwiches the last few days but I'm not. After brunch today the corned beef will be all gone. I'm sad to see it go because I usually only think about making corned beef once a year on St. Patrick's Day, so it's a treat. This corned beef hash is easy to make and makes a great breakfast/brunch combined with fried eggs.
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| All you need is butter, onions, potatoes, corned beef, parsley and a few eggs to fry up for a great breakfast. |
Yield: 4 to 6 servings
3 tablespoons butter
1 medium onion, finely chopped (about 1 cup)
3 cups chopped, cooked corned beef
3 cups cubed, cooked Yukon gold potatoes
Salt and pepper, to taste
Chopped fresh parsley (optional)
1. Heat the butter in a large non-stick skillet on medium heat. Add the onion and cook for a few minutes, until translucent.
2. Add the potatoes and stir lightly so not to smash the potatoes.
3.Once the potatoes are lightly browned, add the corned beef. Continue to cook until heated through.
4. Remove from heat, stir in the chopped parsley. Add freshly ground black pepper and salt to taste.