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corned beef hash & eggs

(1 rating)
Irisa avatar
Recipe by
Irisa Raina 9
@Irisa
New Iberia, LA

This is one of the ways I like to use up left over corned beef. After St. Patty’s’ day I’ll freeze what is left over. This was a huge hit with my husband!

(1 rating)
yield 2 or 3
prep time 20 Min
cook time 25 Min
method Pan Fry

Ingredients For corned beef hash & eggs

  • ¾ to 1 pound of corned beef “ left from st. patty’s day “
  • 1 or 2 small to medium yukon gold potatoes
  • 1 medium sweet yellow onion, chopped into small bite size pieces
  • 1 clove of garlic, minced
  • 1 teaspoon sea salt
  • 1 teaspoon fresh ground pepper
  • 1/4 teaspoon instant coffee
  • 2 tablespoon unsalted butter divided in ½
  • 1 tablespoon olive oil
  • 3 large eggs
  • 2 green onions “ chopped thin only the green parts “

How To Make corned beef hash & eggs

  • 1
    In a skillet add the butter and oil and put it on a medium heat. Sauté the onion for about 3 minutes then turn the stove down to a low setting and add the garlic and stir till the onion and garlic are almost done.
  • 2
    Add the salt, pepper & coffee and continue to cook on low for a minute or two more.
  • 3
    Wash and cut the potatoes into small chucks, add the remaining butter to the skillet and add the potatoes. Cover and cook for about 10 – 15 minutes “depending on how big you cut the potatoes “. Stir this so all the potatoes cook evenly. Once the potatoes are done remove the cover and continue cooking.
  • 4
    Chop the corned beef in the same size pieces as the potatoes and add it to the potato & onion mixture and stir carefully as to not break up the corned beef.
  • 5
    Keep this uncovered and as soon as the corned beef starts to crisp, top it with the 3 eggs and put the lid back on. Leave the lid on till the eggs are done to you likeness.
  • 6
    Top with the chopped green onions.
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