Corned Beef Hash
This cast iron breakfast skillet recipe is a classic way to use leftover corned beef from your St. Patrick’s Day celebration, but it’s simple and easy enough to make all year long.
- 1 onion
- 1 green pepper
- 4 tbsp (60 mL) oil, divided
- 3 cups (760 mL) frozen diced potatoes
- 1 tbsp (15 mL) Garlic & Herb Rub
- ½ tsp (2 mL) salt
- 1½ cups (375 mL) corned beef (about 8 oz./250 g chopped)
- 4 eggs
- Optional: Chopped fresh parsley leaves
Preheat the oven to 350°F (180°C)
Heat the 12" (30-cm) Cast Iron Skillet over medium heat for 5–6 minutes.
Chop the onion and pepper in the Manual Food Processor.
Add 1 tbsp (15 mL) of the oil to the skillet. Add the onion and peppers, and cook for 4 minutes, stirring occasionally.
Add the remaining oil to the skillet. Then add the potatoes, rub, and salt. Spread the potatoes into an even layer and cook, undisturbed, for 8–10 minutes. Stir in the corned beef and cook, undisturbed, for an additional 6–8 minutes. Remove the skillet from the heat.
Crack the eggs over the hash and bake until the eggs are just set, about 10–12 minutes. Top with chopped parsley just before serving.
- 4 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 300, Total Fat 25 g, Saturated Fat 4.5 g, Cholesterol 55 mg, Sodium 950 mg, Carbohydrate 7 g, Fiber 1 g, Total Sugars 3 g, (includes 0 g added sugars), Protein 11 g
If you’re not in the mood to make your own corned beef, you can pick some up at the deli counter. Ask for one 8 oz. (250 g) piece and chop it yourself. It will be so much better than buying pre-sliced!