St. Patrick's Day has come and gone. Perhaps you spent the day drinking beer and frolicking with leprechauns. Maybe you like to dress up like a leprechaun and drink beer. Or maybe you're just a drunken leprechaun. Hey, I don't judge.
Leprechauns or no, you might have a hang-over and you probably have left-over corned beef in the fridge.
I can't think of anything better to make with leftover corned beef than corned beef hash. Hearty enough for any meal. Delish!
Corned Beef Hash
2 Cups Cooked Leftover Corned Beef
2 Cups Cooked Leftover Potatoes
1 Small Onion, Chopped
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Ground Pepper
6 Pasteurized Eggs
2 Teaspoons Bacon Fat, Lard, or Butter.
1/2 Cup Broth from the Corned Beef And Cabbage (or water)
Dice the meat and potatoes into 1/4 to 1/2" cubes.
In a large bowl, beat combine corned beef, potatoes, 2 eggs, onions, garlic, and thyme. Add the broth and mix.
Preheat a frying pan over medium high heat and add the fat. Roll it around so it coats the bottoms and sides.
Add the hash mix and pat it down with a spatula. Cook until the eggs set and the hash is browned.
Keep warm while preparing poached eggs. Poach eggs using the method in this recipe or used you use an egg poacher insert like this one.
Alternately, you can cook the eggs directly on top of the hash, as follows: crack the remaining eggs and lay them on top of the hash. Turn the heat to medium. Cover and cook until the whites have set but the yolks are still runny; about 10 to 15 minutes. Just be careful not to burn the bottom of the hash.