Print: Leftover Corned Beef Hash

So... it's the day after St. Patrick's and you're running a little short on time before you have to go out for the day. Not to worry! Here's a recipe for leftover corned beef hash that you can have ready in about half an hour and will fill up your belly at least until lunch!

Prep

16 min

Cook

31 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons vegetable oil
5 reds potatoes , peeled and sliced 1/4-inch thick
1 pound cooked corned beef , sliced 1-inch thick
salt and ground black pepper to taste
2 eggs , Optional

Instructions

1 Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
2 Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/leftover-corned-beef-hash