The Hill team enjoy a homemade hash breakfast or brunch. This simple recipe is a delicious way to prepare corn beef after a St. Patrick’s Day feast. We have been using this basic recipe for many years. I found a similar method to adapt on eatingwell.com.
2 teaspoons canola oil
I large sweet onion diced
3/12-4 cups cooked potatoes diced
I cup corned beef from brisket
1/2 cup chicken broth
Parsley, paprika, salt and pepper to taste
4 poached eggs
Heat a cast-iron skillet to medium.
Sauté onion until it begins to brown.
Add potatoes, stirring until browned and crispy.
Add corned beef and broth.
Scrape the tasty browned bits and pieces from the pan bottom until all is absorbed.
While cooking the hash, poach the eggs.
Serve the hot hash, with chopped parsley, salt, pepper, paprika and poached eggs on top.
This recipe serves 2 or 4.
We prefer lean corned beef and reduced sodium broth.
We rarely use salt with corned beef.
Hash and eggs make a tasty supper. Serve with a green salad, fresh spinach, green beans or asparagus.