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!
Ingredients
- vegetable oil: 2 Tbsp
- red potatoes, peeled and sliced 1/4-inch thick: 5 piece
- corned beef, sliced 1-inch thick: 1 pound (cooked)
- salt and ground black pepper: (to taste)
- eggs: 2 piece (to taste, optional)
Metric Conversion
Stages of cooking
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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.
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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.
