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Corned Beef Hash INGREDIENTS: 8 cups leftover corned beef and cabbage w/potatoes, drained and chopped 1 medium onion, sliced thin 6 Tbls. butter salt & pepper to taste 8 large eggs DIRECTIONS: 1. In a very large non stick skillet over medium heat, melt 2 tablespoons butter. Then gently crack each egg and add it to the skillet. Fry the eggs until the whites become solid. Then cut each egg away from each other and flip each one over to lightly cook the other side. Sprinkle lightly with salt and pepper. Remove to a platter and keep warm. 2. In the same skillet used to fry the eggs, melt 1 tablespoon of butter over medium heat. Add the onions and fry until tender. Add salt and pepper to taste. 3. Now add the cooked onions to the leftover, chopped and drained corned beef and cabbage mixture. Toss to mix. Melt another 3 tablespoons of butter over medium heat, in the same skillet used to cook the onions. Add in the corned beef and cabbage/onion mixture, spread evenly in the skillet. Press down with a spatula. Cook for 7 minutes, pressing down occasionally. Then toss the browned mixture and press down evenly again. Cook another 5 minutes, pressing down occasionally. Toss the browned mixture again, press down evenly and cook another 3 minutes. If the hash is browned to your liking serve now with fried eggs on top, or you can continue browning until desired browning is achieved. Mine was done after the third browning. Serves 4-8 people |
This is total comfort food. I used to eat lots of corn beef hash as a child.
ReplyDeleteOh, you were a lucky child! Good stuff! =D
DeleteI haven't had corned beef hash in oh, so long!!! Thank you so much for sharing.
ReplyDeleteHi Linda! Thank you so much for checking it out and commenting! =D
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