Corned beef hash
The best way to use that leftover corned beef form st.Patrick's day. Easy and quick breakfast corned beef hash will be everybody favorite!
Servings: 2 servings
- 1/3 onion
- 1 teaspoon olive oil
- 1 tablespoon butter
- 2 small russet potatoes
- 1 cup chopped corned beef
- 2 eggs
- green onions for garnish
- salt and pepper
Heat butter and olive oil in the skillet. Chop the onion. Peel and chop (in little cubes) potato. Place vegetables into the skillet and cook on low for 10 minutes, stirring occasionally.
Add chopped corned beef and cook for another 5 minutes.
Create two nests in the pan for eggs and crack the eggs into those empty spaces. Sprinkle everything with salt and pepper to taste. Cook on low until the eggs are done your way. For sunny side eggs it will only take a few minutes. You can cover the skillet with the lid for quicker cooking.
Your dish is done! Sprinkle come chopped green onions on top and enjoy!
I used russet potatoes here but feel free to use any other kind
Keep the heat on medium-low during the entire cooking to prevent potatoes from burning.
Calories: 374kcal | Carbohydrates: 29g | Protein: 20g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 822mg | Potassium: 1135mg | Fiber: 6g | Sugar: 1g | Vitamin A: 413IU | Vitamin C: 41mg | Calcium: 89mg | Iron: 9mg