Another oldie but goodie drug out from the archives for What’s Cooking Wednesday. Wow. I made this back in – March, I think. But the weather is getting right for such a thing. I don’t know about you all – but when I make corned beef, I always have leftovers. Always. One of my favorite things to make with the leftovers is corned beef hash, using onions, par-boiled potato cubes, and with a fried egg over top. There’s nothing else quite like it. The trick is to use point-cut corned beef instead of flat-cut. The fat content is way higher, but the increased fat gives you unrivaled flavor. Isn’t it worth it for a once a year calorie splurge?
Corned Beef Hash
Leftover corned beef, cubed (as much or as little as you want to use)
1 bag Simply Potatoes (or similar) cubed potatoes
2 tbsp. olive oil
1 onion, diced
Heat oil in heavy (preferrably cast iron) pan, and then add onions. Cook until translucent, and then add potatoes. Cook on medium heat for about 15 minutes, turning every 3-4 minutes or so. Potatoes should be nearly browned at this point. Add corned beef and allow to cook an additional 5 minutes until heated through. Meanwhile, fry eggs to your preference. Serve in dish with eggs on top.