Hash & Scrambled Eggs

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 6hrs 15mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Day 1-Cook beef according to instructiions on the package. Use the spice packet but cook at slightly lower heat but 1 1/2 to 2 times longer in a heavy dutch oven. About 5 to 6 hours.
  • Brisket beef meat is done when the meat shreads easily from the fatty areas. Serve hot, as is with potatoes and/or a vegetable.
  • Day 2-Potatoes into the same dutch oven with oil and vinegar. Cover potatoes with water and slow boil 5 minutes.
  • Add Corned Beeef leftovers and all other ingredients. Slowly simmer at a "9 bubble simmer". (that's 8-10 bubbles on the surface).
  • Once the potatoes are cooked, scoop a big circle in the center of hash to scramble eggs. Cook the eggs in the center gradually adding a little hash mixture in the eggs as they start to finish. Keep warm as you serve everyone a spoonfull of scrambled eggs and spoonful of hash. Or more if you want!
  • Day 3-Fry up leftover hash and eggs for a really crispy patty, slap some mustard on bread and HAVE A DANDY SANDWICH.
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