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Total Time
50mins
Prep 30 mins
Cook 20 mins

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.

Ingredients Nutrition

Directions

  1. Melt butter in skillet.
  2. Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender.
  3. Add beef and potatoes, water/stock, Worcestershire, and parsley.
  4. Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired.
  5. OPTIONS:.
  6. If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown.
  7. Poach eggs, serve over hash.
Most Helpful

5 5

I had some corned beef in the fridge & found this recipe. I was different that we normally make but we enjoyed the flavours. Couple small changes; I added a finely chopped jalapeno and instead of fresh I sub'd dried parsley. Instead of poached, I decided to use fried eggs over the hash. Nice recipe, thanks for sharing.