Corned Beef Hash
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
directions
- Add all leftovers to food processor, pulse until coarse.
- Break and add eggs, and a shake of salt and pepper.
- Continue to pulse a few more times until well blended-but stop before mush.
- Add vegetable juices if mix appears too dry.
- Heat skillet on med high, add touch of veg oil or spray.
- Place large spoonful of hash in skillet-fry until brown and then flip.
- Continue to cook until browned to liking-we like a crunchy crust.
- Serve with additional eggs as preferred on the side, with ketchup, mustard or other favorite sides.
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Reviews
-
Thanks for this recipe. I was searching Zarr for it as I had much leftover cofen beef and cabbage from the holiday. I made this before last year and I made a mess as I had no binder. I still had a difficult time flipping over the hash patty and found it easier to make 1 at a time and flip it in a pan (like a crepe) as the spatula did not work that well as the patty is delicate. My leftovers consisted of a quater wedge of cabbage, carrots, parsnips, potato and corned beef. I pureed to rough consistancy. I used abt 1/3 of this and mixed w/ 3 eggs. Seasoned w/ salt and pepper and ketchup. Froze the rest for another brunch. Many Thanks