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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This breakfast dish is wonderful when using leftover beef brisket. The best way to serve it is with a few fried eggs over the top of the corned beef hash with buttered toast on the side. If you'd like to make fresh corned beef brisket, try Ultimate Corned Beef Brisket With Root Vegetables and for a saucy little number, try Corned Beef Hash With Poached Eggs Under Hollandaise which includes this recipe. :) Ingredients:
2 tablespoons olive oil |
2 tablespoons butter |
1 small onion, diced |
2 medium potatoes, semi-cooked and diced |
1 carrot, semi-cooked and diced (optional) |
2 cups fully cooked corned beef, chopped up |
1 tablespoon fresh chives, chopped |
salt, to taste |
black pepper, to taste |
Directions:
1. Heat the oil and butter in a nonstick skillet over medium heat. Add the onion, potatoes, and optional carrots. Cook until soft, about 5 minutes.
2. Add the corned beef, and cook 5-10 minutes, turning occasionally.
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