Corned Beef Hash

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.

Ham and Egg Hash

This is a one pan meal . . . good for breakfast, brunch or dinner . . . that uses ingredients I typically have in the fridge at the end of the week.  Quick, easy and satisfying.  

Ham and Egg Hash


3 Tablespoons Butter
8 Small Yukon Gold Potatoes, Cubed
1 Medium Onion, Chopped
1/4 cup Heavy Cream
Salt And Pepper
12 Eggs
2 Teaspoons Hot Pepper Sauce
1 Pound Cooked Ham Steak, Cut Into Small Pieces
1 Cup Shredded Cheddar Cheese


In a large nonstick skillet, melt the butter over medium heat.  Add onions and potatoes, season with salt and pepper (or your favorite seasoned salt).  Stir to coat with butter.  Cover pan and cook for 20 minutes.

Meanwhile, break eggs into a large bowl add whipping cream and beat well.

Add ham to potatoes and onions and cook until potatoes brown.

Add eggs and mix well.   Add Cheese.

Cook, stirring to scramble eggs, until cooked through.
Serve with a splash of hot sauce.  

Campy Camping - Episode 6

For me, camping is all about relaxing, eating and drinking.

Relaxing most often entails reading a good book, taking walks, chatting by a raging fire and enjoying good company . . . sometimes with a meal and / or an adult beverage.

There is nothing better than an ice cold beer or a cup of cheap . . . er, moderately priced . . . wine when your camping.

I have a standard  selection of meals for camp food.  Hot dogs and beans for the first night (because that’s easy), sausage and peppers on a hard roll, spaghetti and meatballs, kielbasa and sourkraut for dinners.  French toast, bagels and cream cheese and trash hash for breakfasts.

What’s that?  Yes, I said trash hash.

It’s a recipe of my own invention.  It’s also a recipe that is constantly evolving and updated nearly every time we go camping.

The story behind this mish mash of ingredients goes like this.  One time when we were camping we had all kinds of leftover food from different  meals . . . baked potatoes, corn on the cob, hot dogs, steak, etc.  It was the last morning before we had to head home and I didn’t want to

a. take the food home or b. throw it away.

So I chopped up the potatoes and meat, removed the corn from the cob and through them into a big skillet along with eggs, onions, bacon, sausage and cheese.

I call it trash hash and it became a tradition to have it for breakfast the last day of camping.

One year someone had leftover kielbasa . . . so I threw it in.  I didn't like it so it hasn't gone back in.  One year someone put on hot sauce, that one stuck.  Someone else introduced me to Tony Chachere Creole Seasoning and that went into the hash . . . that was a keeper. 

The baked potato evolved into canned potatoes, the corn on the cob became a can of corn but everything else remains pretty much the same.

This year there were a number of introductions.  From different meals we had leftover caramelized onions, peppers and onions and baked beans. 

I wasn't keen on putting the beans and peppers/onions into the skillet with everything else, so I warmed them up in a separate pot all mixed together.  The beans/peppers/onions were really good on the side and I think that will be a new tradition!

So here’s the basic recipe and it easily feeds 6 to 8 people.

1 lb. Bacon, Cut into Thirds

1 lb. Breakfast Sausage Links, Diced

1 Onion

1 Can of Corn

2 Cans Canned Potatoes, Diced

12 Eggs

6 Slices American Cheese

Add whatever else you fancy

In a large pot or pan . . . I use an 18” cast iron skillet . . . fry the bacon until crispy.  Remove some of the grease if there’s a lot.  Add the sausage and cook through.  Add the corn and onions and cook until they start to caramelize.  Add the potatoes and heat through.  Season with Tony Chachere!  Add the eggs and cook until scrambled then top with the cheese. Stir until the cheese is all melty.  Serve and top with hot sauce.

Awesome with baked beans on the side!

OMG!  It is soooooo good! NOT diet food, by any stretch of the imagination!

(See Episode 1 of Campy Camping)

(See Episode 2 of Campy Camping)

(See Episode 3 of Campy Camping)

(See Episode 4 of Campy Camping)

(See Episode 5 of Campy Camping)