Simple Recipes for Every Day
Corned Beef Hash
- Serves: 4
- Prep Time: 10 min
- Cook Time: 30 min
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 russet potatoes, diced into ½-inch cubes
- 2 tablespoons minced shallots
- ½ pound Brussels sprouts, trimmed and quartered
- 2 cups cooked corned beef, diced
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoons sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- 4 eggs
- 4 slices crusty bread, toasted (optional)
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 russet potatoes, diced into ½-inch cubes
- 2 tablespoons minced shallots
- ½ pound Brussels sprouts, trimmed and quartered
- 2 cups cooked corned beef, diced
- 1 cup heavy cream
- 1 teaspoon Worcestershire sauce
- 1 teaspoons sea salt, plus more to taste
- ½ teaspoon freshly cracked black pepper
- 2 tablespoons unsalted butter
- 4 eggs
- 4 slices crusty bread, toasted (optional)
Method
Heat the olive oil in a large cast-iron or large nonstick skillet over medium-high heat. Once the oil is glistening, add the diced potatoes. Cook, stirring occasionally, for 15 minutes or until the potatoes begin to soften and brown slightly. Add the shallots and Brussels sprouts and cook, stirring occasionally, until the shallots are softened, 5 more minutes. Add the corned beef and cook, stirring occasionally, until lightly browned, about 3 more minutes.
Stir in the cream, Worcestershire sauce, salt and pepper. Reduce heat to medium-low and simmer, stirring occasionally, until most of the liquid has evaporated and the cream has thickened enough to bring the hash together, about 5 minutes.
Meanwhile, melt the butter in a small skillet over medium heat. Add the eggs and cook until set, about 1-2 minutes per side. Spoon the hash evenly onto four plates and top each with an egg. Serve with toast on the side, if desired.