Total Time
35mins
Prep 10 mins
Cook 25 mins

Corned Beef Hash served on Toast with Eggs and a spicy Béchamel Sauce makes for Breakfast Heaven! Of course, I like breakfast for lunch and dinner too!! A Great way to use leftover Corned Beef and potatoes.

Ingredients Nutrition

Directions

  1. CORNED BEEF HASH:.
  2. In a heavy fry pan cook the Onion in 1 T. Butter and 1T. Olive Oil over medium heat until the Onion starts to brown (about 4 minutes).
  3. Add the Red Bell Pepper and cook another 2 minutes.
  4. Add the Corned Beef and cook another 3 minutes.
  5. Scrape into a bowl along with the potatoes and Fresh Ground Pepper to taste and mix.
  6. Wipe out the fry pan and return to the heat.
  7. Melt the final 1 T. Butter and 1 T. Olive Oil in the fry pan over medium heat.
  8. Spread the hash evenly on the bottom of the pan and cook without stirring for 5 minutes.
  9. Stir the hash bringing up the browned parts, spread again, and cook an additional 5 minutes.
  10. Stir, set aside and keep warm.
  11. ROSEMARY GARLIC BÉCHAMEL SAUCE:.
  12. Melt 1 Tablespoon of butter in a saucepan on medium heat.
  13. Whisk in 1 Tablespoon of Flour cook, whisking constantly, for about 2 minutes until the flour browns slightly. (I warm the milk in the microwave while browning the flour).
  14. Slowly add the milk – watch out for spatters! Then add the spices.
  15. Whisk until the sauce thickens.
  16. Set aside and keep warm.
  17. TO SERVE:.
  18. Toast 4 slices of bread (I prefer crusty artisan bread) and place the slices on 4 warmed plates.
  19. Pile ¼ of the Corned Beef Hash on each slice and keep warm.
  20. Fry or poach 4 eggs and place one on top of the each Hash serving.
  21. Spoon ¼ of the Sauce over each serving.
  22. Garnish with Parsley.
  23. Serve immediately.