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Need a plan for that extra corned beef? This is my go-to weekend treat that transforms those dinner leftovers into an amazing morning meal! My grandma passed down this dish, and I've tweaked it over countless Saturday mornings. When the corned beef gets super crispy alongside those potatoes and the eggs cook just right on top, everyone flocks to my kitchen.
Prep Time
We're gonna work some cooking magic with basic stuff that fits together perfectly. Round up your leftover corned beef, some good spuds, diced yellow onions and a few fresh eggs. Throw in butter, a bit of black pepper, and maybe a handful of fresh parsley if you're feeling fancy. This simple combo turns into something truly tasty that'll have everyone wanting more.
The Runny Yolk
After your hash starts cooking, it's egg time! I really enjoy making small wells in the crunchy hash and cracking eggs straight in. See those whites get firm while the yolks stay deliciously runny, ready to mix with all those crispy pieces. I sometimes pop a lid on the pan for just a moment to help the eggs cook on top without burning what's underneath.
Beef Basics
Let's chat about our main player - corned beef. It's that salty, soft meat you probably remember from St. Patrick's Day or your fave deli sandwich. I usually use what's left from dinner, but truth be told, I've cooked an entire corned beef just to make hash the next morning. The saltiness pairs amazingly with crunchy potatoes and soft eggs - you'll understand why this became such a beloved classic.
Fresh Meat Options
Can't find any leftover corned beef in your fridge? Don't sweat it! Visit your neighborhood deli and ask for some thick slices of corned beef. Or go a different route and try using leftover pot roast, chopped ham, or even holiday turkey. Each meat adds its own taste but keeps that warmth and comfort we all want from a good hash.
Cooking Tips
After making this dish for years, I've figured out all the little secrets. First, grab your heaviest pan - I love cast iron, but any thick-bottomed skillet works fine. Cut those potatoes into equal-sized chunks so they cook evenly. Let your pan warm up gradually during prep - uneven heat isn't good here.
Begin with just onions in the pan, letting them get tender and sweet before adding other stuff. When you put in those potatoes, don't pack them tight - they need room to brown nicely. Add seasonings as you cook, a dash of salt and pepper between ingredients builds better flavor than adding it all at once.
Then comes my favorite part - adding the corned beef at the end so it gets crispy without burning. Push everything down firmly with your spatula, those crunchy bits make hash special. And when you need to flip, do it in chunks - this isn't a pancake!
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Personal Touch
Every household has their own hash customs. Some people love mixed-in bell peppers, others can't eat it without hot sauce on top. My daughter goes crazy for cheese added right before the eggs, while my son wants extra crunchy potatoes. Put your own spin on it - that's what good cooking's all about. Just remember to take your time, let those crispy bits form, and don't hurry those eggs at the end.
Frequently Asked Questions
- → What's the secret for crispiness?
Make sure to leave it alone while frying and press it with a spatula to maximize surface contact.
- → Can I toss in extra vegetables?
Definitely! Cabbage from leftovers is a great addition.
- → Which potatoes work best?
Yukon gold is a great choice since they have the best texture and flavor.
- → How should I serve it up?
Top it with eggs—fried or poached works perfectly.
- → Is it okay to prepare it early?
Crispy is key, so it’s really better when it’s freshly made and super hot.