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Bring to a boil, decrease the heat to low and cook.
Horseradish and Worcestershire sauce give this hash a delicious kick.
Cooked corned beef, potatoes, and shredded carrot, all pan-fried until browned, makes a lovely hash for dinner, breakfast, or an Irish brunch.
You can cook Corned Beef Hash using 4 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Corned Beef Hash
- You need of Left over corned beef, potatoes, carrots, onions.
- Prepare of Butter.
- You need to taste of S&P.
- Prepare 2 Tbs of real maple syrup.
The most common hash variations involve substituting different kinds of meat for the corned beef. Pastrami hash is a New York deli mainstay. Other variations include barbecued beef brisket, prime rib, braised beef short ribs, pulled pork, chorizo, and even roasted chicken or duck. This corned beef hash breakfast is filled with chopped crispy potatoes and bell peppers with corned beef mixed together and a large sunny side up egg to complete the meal.
Corned Beef Hash step by step
- Chop leftover meat and veggies in a food processor.
- Stir in S&P and maple syrup.
- The mix will freeze, so if you make more than you'll use just portion it out and pop on the freezer for later.
- Heat butter in large skillet.
- Add chopped mixture.
- I like my hash to have a crust, so dont stir it too often..
- Traditionally served with over-easy eggs and biscuits.
- To make Red Flannel Hash, omit maple syrup and add chopped beets.
Breakfast just got better with this hash! Breakfast, lunch or dinner hash is the perfect combination. While I love making Corned Beef for St. Patrick's Day, we inevitably have some leftover as we feast on Colcannon , Irish Soda Bread , and Rainbow bundt. Corned beef hash is a classic Irish dish made with flavorful corned beef, diced potatoes, onions, and spices.
