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Corned Beef Hash with Eggs

The BEST thing about making "Corned Beef and Cabbage" for Saint Patrick's Day is waking up to this HASH the next morning!
Course: Breakfast
Cuisine: Irish
Servings: 4

Ingredients

HASH:

  • 2 c. chopped cooked red potatoes or leftover potatoes from Corned Beef & Cabbage
  • 2 c. diced cooked corned beef
  • 1/4 c. corned beef cooking liquid or chicken broth
  • 1/2 med. yellow onion grated
  • 1/2 clove garlic minced
  • 1 T. whole grain mustard
  • 1 T. flat-leaf parsley chopped
  • 1/4 tsp. dried thyme
  • 1 pinch nutmeg
  • freshly ground black pepper
  • 1/4 c. plus 1 T. unsalted butter divided

EGGS:

  • 8 lg. eggs fried or poached

Instructions

  • HASH: In a large bowl, mash 1 cup of potatoes with a fork. Add the remaining 1 cup of potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper. Cover and store in the refrigerator overnight or at least 4 hours.
  • The next day, remove the hash mixture from the refrigerator. Heat 1/4 cup of butter in a large non-stick skillet over medium-high heat. When the foaming subsides, add the hash mixture, and cook, stirring, for 30 seconds.
  • Using a spatula press the mixture down into a round cake the size of the skillet. Cook, shaking the skillet occasionally for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 4-6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Carefully invert the pan so the hash falls onto the plate as an intact cake. Invert the hash onto another plate, cooked side up.
  • Return the skillet to the heat, raise heat to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side-up. Cook shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 4-5 minutes more.
  • EGGS: While the corned beef hash is cooking, fry or poach eggs to your liking.
  • Divide the hash among bowls or plates and top with fried or poached eggs. Garnish with more parsley if desired and serve immediately.

Notes

Alternately, in step 5 you could cook the hash until golden brown and crispy, then use a spatula to turn the hash over adding more butter to the pan to crisp up the other side.