Leftover Corned Beef Hash A Family Favorite |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The perfect choice for leftover Corned Beef and Cabbage...a traditional hash made easily from scratch by me and adapted from Real Restaurant Recipes: Food That Built a Business. This recipe is a happy entry in my huge collection of family favorites! Ingredients:
2-3 cups leftover corned beef, chopped or minced |
2-3 leftover medium potatoes |
1/2 cup chopped onion |
1 tablespoon butter |
2 tablespoons minced parsley, preferably fresh |
1/4 cup to 1/3 cup heavy cream or broth from cooking corned beef (enough to moisten) i used cream |
spray oil a large saute pan |
salt and pepper to taste |
dash of paprika (optional) on top of eggs |
4-5 eggs (optional) i used 4 |
Directions:
1. Preheat oven to 450 degrees F
2. Chop the leftover corned beef, and potatoes into chunks
3. Chop a medium onion
4. Melt 1 tablespoon of butter in a skillet over low heat and saute the onions, corned beef, potatoes and parsley until the onions are soft and mixture is somewhat browned.
5. Add seasonings, cream or broth (just enough to moisten) add pepper and toss to combine well
6. Spray generously a bake dish with cooking oil
7. Bake at 450 degrees F for 15 minutes
8. If using eggs add now as per * note below.
9. Remove dish from oven and cut into four servings and plate
10. *One way to add eggs to the meal is to make 4 indentations in the top of the hash with a spoon then break an egg into each indentation. Pepper the eggs, pour a little cream on top of the yolks and bake in the oven as mentioned above until the eggs are set (done). Remove the pie plate from the oven, slice the meal into 4 wedges and serve garnished with parsley sprigs. Or you can fry the in another pan and serve with the casserole.
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