Chicagoland Chef du Jour's Note:
A great way to use up leftover corned beef. Perfect for brunch or dinner. From: "Joy of Cooking". I prefer using a red bell pepper as they tend to be sweeter. Cook time does not include poaching eggs.
My Private Note
Units: US | Metric
- 3 cups cooked corned beef, about 1 1/2 lbs, course chop
- 2 cups potatoes, boiled, peeled, diced
- 2 tablespoons butter
- 1/2 cup onion, chopped
- 1 sweet bell pepper, diced, opt. red, green
- 2 celery ribs, chopped
- 1 garlic clove, minced
- 1 cup button mushroom, chopped, I have made with and without
- 1 tablespoon Worcestershire sauce
- 2 tablespoons parsley, chopped, flat leaf
- 2/3 cup beef stock, can use water
- 6 poached eggs (optional)
- 1Melt butter in skillet.
- 2Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
- 3Add beef and potatoes, water/stock, Worcestershire, and parsley.
- 4Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
- 6If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
- 7Poach eggs, serve over hash.
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Nutritional Facts for Corned Beef Hash and Potatoes
Serving Size: 1 (194 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 91.7
- Calories from Fat 36
- Total Fat 4.0 g
- Saturated Fat 2.5 g
- Cholesterol 10.1 mg
- Sodium 176.9 mg
- Total Carbohydrate 12.4 g
- Dietary Fiber 2.0 g
- Sugars 2.2 g
- Protein 2.1 g
The following items or measurements are not included:
cooked corned beef