I would challenge anyone to deny the best part of a Thanksgiving turkey is the left overs you get to use in sandwiches and enchiladas the next day. Amiright? So I would also argue that the best part of making corned beef and cabbage for St. Patrick’s Day, is the left over beef you get to put in Reuben sandwiches and/or hash. Clearly.
Since I know you’re going to make the slow cooker corned beef – right? You’re totally making it. Don’t let me down, now! – then I know you’ll save a little to make this hash. With the salty beef, sweet onion, crispy potatoes, zesty horseradish, and topped off with a runny egg, it’s a complete breakfast that only takes you 25 minutes to prepare.
Serving it with a poached egg is
optional mandatory. Just kidding. Not really kidding. I’m unable to be objective when it comes to runny eggs.
Easy Corned Beef Hash
Prep time: 10 minutes
Cook time: 15 minutes
• 3 tablespoons unsalted butter
• 1 small sweet onion, diced small
• 2 cups Simply Potatoes shredded hash browns (found in the refrigerator section at the market)
• 1 cup cooked corned beef, finely chopped
• 1 tablespoon horseradish
• 1/8 teaspoon black pepper
• fresh chopped chives, optional
• eggs, optional
In a large nonstick pan, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the potatoes, corned beef, horseradish, and pepper; gently mix together.
Turn down heat to medium and let cook for about 3-5 minutes without stirring; flip hash over in large pieces and allow to cook, without stirring, for another 3-5 minutes or until bottom is browned. Give it a quick stir, breaking it up.
Serve hot with a poached egg and chopped chives sprinkled on top, if desired.