Leftover Corned Beef Hash recipe

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Ingredients

2 tablespoons vegetable oil
5 red potatoes, peeled and sliced 1/4-inch thick
1 pound cooked corned beef, sliced 1-inch thick
salt and ground black pepper to taste
2 eggs, or more to taste

Nutrition Info

562.9 calories
carbohydrate: 43 g
cholesterol: 193.1 mg
fat: 30.9 g
fiber: 4.5 g
protein: 28.4 g
saturatedFat: 9 g
servingSize: -
sodium: 1372.6 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.

  2. Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

Recipe Yield

4 servings

Recipe Note

So... it's the day after St. Patrick's and you're running a little short on time before you have to go out for the day. Not to worry! Here's a recipe for leftover corned beef hash that you can have ready in about half an hour and will fill up your belly at least until lunch!

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