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Transformed leftover corned beef into a morning treat! This breakfast fave comes from family roots – my grandma taught me the basics, but I've tweaked it through countless Saturday cookouts. When those beef chunks get crispy with the spuds and runny eggs settle on top, my kitchen quickly becomes the family hangout spot.
Prep Minutes
Let's whip up something amazing with basic stuff you've probably got around. Round up your leftover corned beef, some decent potatoes, chopped onions and a few eggs. Throw in butter, a dash of pepper and maybe some fresh parsley if you're feeling fancy. This simple combo turns into something that'll have everyone coming back for more.
Runny Yolk Magic
When your hash is bubbling away, it's egg time! I love creating small dips in the crispy mixture and cracking eggs straight into them. Watch as the whites firm up while those yolks stay deliciously soft, ready to ooze into all the crunchy bits. I sometimes pop a lid on for about a minute to help the tops set without burning what's underneath.
Beef Basics
Let's chat about our main player – corned beef. It's that tasty, salty meat you might remember from March holiday dinners or stacked deli sandwiches. I usually use what's left from dinner, but truth be told, I've cooked corned beef just to make hash later. The salt kick pairs wonderfully with crunchy potatoes and soft eggs, showing why this combo became such a hit.
No Spare Meat
Fresh out of leftover corned beef? Don't sweat it! Stop by your neighborhood deli for thick slices of corned beef. Or switch it up completely – try using spare pot roast, chopped ham, or even holiday turkey leftovers. Different meats bring their own taste, but they'll still give you that warm, cozy feeling a good hash delivers.
Cooking Tips
Through years of making this dish, I've figured out all the secrets. Grab your heaviest pan – I love cast iron but any sturdy skillet works fine. Cut your potatoes in uniform chunks so they cook evenly. Warm up your pan gradually during prep time – uneven heat spots will mess up your hash.
Begin with just onions, letting them soften and sweeten before anything else goes in. When adding potatoes, don't crowd them – they need room to get golden. Add seasoning bit by bit between layers for better flavor than dumping everything in at once.
Now comes my favorite part – adding corned beef last so it crisps up without burning. Push everything down firmly with your spatula – those crunchy bits make hash special. When flipping, work in sections because this isn't a flat pancake!
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Personal Touches
Each household puts their own spin on hash. Some folks toss in bell peppers, others can't eat it without hot sauce on top. My daughter goes crazy for cheese mixed in just before the eggs, while my son wants super crunchy potatoes. Give it your personal twist – that's what home cooking's all about. Just remember to take your time, let those crispy edges form, and don't rush the eggs at the final stage.
Frequently Asked Questions
- → What's the secret to crunchiness?
Don't stir too much, and push down with your spatula.
- → Can I throw in other veggies?
Sure, leftover cabbage fits right in.
- → Which kind of potatoes should I grab?
Yukon gold gives the best taste and feel.
- → What's the best way to eat it?
Put a fried or poached egg on top.
- → Is it good as leftovers?
It's tastiest when just made and still hot and crunchy.