Inspiration: Why not share another breakfast hash recipe? We’ve been enjoying having breakfast meals for dinner lately (see last week’s chorizo and sweet potato hash). Having breakfast for dinner is nice because night time provides a little more flexibility to make a breakfast that I normally wouldn’t make on an average weekday morning. Plus, Brandon loves anything and everything corned beef (….I think he could eat a reuben every day and be a happy man).
What We Loved: There’s something awesome about throwing all of your ingredients in a pan, sauteeing them up, and serving them in a big pile on your plate. It’s not very beautiful (to say the least), but it really is so comforting and tasty. This corned beef hash is a fairly standard recipe – just some nicely browned bacon, onions, corned beef, and potatoes with a good bunch of seasoning. It’s a great combination of rich and simple flavors, and the best part is the nice brown crust that you get on the pieces of potatoes and corned beef as you let it cook away in the pan.
Tips: I served this topped with sliced avocado, which was lovely, but I also think that a poached or sunny-side up egg would be a fantastic topping. Goat cheese would also be nice. A colorful topping works well – corned beef hash is not pretty.
Corned Beef Hash
Source: Original Recipe
5-6 slices bacon, diced
About 1 lb leftover cooked corned beef, finely diced
1 small onion, diced
1 large russet potato, grated
Kosher salt and black pepper
1 avocado, sliced or diced
1. Heat a nonstick saute pan over medium heat. Add the bacon, and cook until crisp. Remove the bacon to a paper-towel lined plate, and set aside.
2. Add the diced corned beef, grated potato, and onion to the pan. Season to taste with salt, pepper, and garlic powder. Stir to combine.
3. Cover and cook, stirring occasionally, until the potatoes are softened and everything is beginning to get nice and browned, about 15 minutes.
4. Serve topped with sliced or diced avocado.