Corned Beef Hash and Eggs
Corned Beef Hash and Eggs

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a distinctive dish, corned beef hash and eggs. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Have corned beef left over from making corned beef and cabbage? (Yes I know, it's a stretch, but one can hope.) Make some homemade corned beef hash! Season the eggs with salt and pepper. Top with one or two poached eggs and serve.

Corned Beef Hash and Eggs is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look fantastic. Corned Beef Hash and Eggs is something that I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few ingredients. You can have corned beef hash and eggs using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Corned Beef Hash and Eggs:
  1. Make ready 1 each large potato, diced
  2. Get 4 oz cabbage, chopped
  3. Get 2 each eggs
  4. Prepare 8 oz corned beef, diced

Can I make this without the eggs or with eggs on the side? While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Stir in corned beef, potato, and broth.

Steps to make Corned Beef Hash and Eggs:
  1. Cook the potatoes, corned beef, and cabbage in a skillet
  2. When potatoes are browned, make two seperate piles of mixture.
  3. Make a well in each pile, and crack an egg into well.
  4. Cook until egg is cooked to your liking. Place skillet under broiler for faster cooking of the yolk.

For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Make a well in the centre of the dry ingredients and add the milk and egg. Mix together from the centre outwards, incorporating the dry ingredients into the wet gradually to. The first time I made corned beef, I spent about an hour trimming the fat off before I placed it into the slow cooker.

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