Best Leftover Corned Beef Breakfast Hash Recipes

LEFTOVER CORNED BEEF HASH

Leftover Corned Beef Hash image

So... it's the day after St. Patrick's and you're running a little short on time before you have to go out for the day. Not to worry! Here's a recipe for leftover corned beef hash that you can have ready in about half an hour and will fill up your belly at least until lunch!

Provided by The Kitchen Alchemist

Categories Main Dish Recipes Beef Corned Beef Recipes

Time 35m

Yield 4

Number Of Ingredients 5

Ingredients

2 tablespoons vegetable oil
5 red potatoes, peeled and sliced 1/4-inch thick
1 pound cooked corned beef, sliced 1-inch thick
salt and ground black pepper to taste
2 eggs, or more to taste

Steps:

Heat oil in a pan over medium-high heat until sizzling. Place potatoes in the oil and cook, turning every couple of minutes, until golden brown, about 10 minutes.
Shred corned beef and toss into the pan. Cook until heated through, about 10 minutes. Season with salt and pepper and give a good stir. Crack eggs on top, sprinkle with more salt and pepper, and cover until eggs are set, 3 to 4 minutes.

Nutrition Facts : Calories 562.9 calories, Carbohydrate 43 g, Cholesterol 193.1 mg, Fat 30.9 g, Fiber 4.5 g, Protein 28.4 g, SaturatedFat 9 g, Sodium 1372.6 mg, Sugar 2.8 g

CORNED BEEF HASH RECIPE (USING LEFTOVER CORNED BEEF)

Corned Beef Hash Recipe (Using Leftover Corned Beef) image

This Corned Beef Hash recipe uses up your leftover corned beef for a mouthwatering breakfast! Top it off with a fried egg for a complete meal. Easy preparation and only 5 simple ingredients needed!

Provided by Renee

Categories Breakfast

Time 25m

Number Of Ingredients 5

Ingredients

2 cups leftover cooked corned beef (diced into bite sized pieces)
28 oz bag of frozen diced Potatoes O'Brien
1/3 cup vegetable oil
1 Tbs salted butter
Salt & pepper to taste

Steps:

In a large skillet heat the vegetable oil on medium until hot. Add the whole bag of frozen potatoes to the skillet
Mix the potatoes, spread evenly in the skillet, cover and cook for about 10 minutes
Uncover, mix again and cook for an additional 10 minutes until lightly browned (stir every few minutes to prevent burning)
In a separate skillet, melt the butter on medium heat. Add the diced leftover corned beef and cook until just heated through (this is if you're using leftover corned beef that has already been precooked)
Once the corned beef is heated through and the potatoes are done cooking, mix everything together into one skillet
Season with salt and pepper to taste and mix well
Top each serving with a fried egg if desired

Nutrition Facts : Calories 313 cal

CORNED BEEF BREAKFAST HASH

Corned Beef Breakfast Hash image

Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.

Provided by Kelsey Nixon

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil
1 pound baby red potatoes, quartered
Kosher salt and cracked black pepper
1 Spanish onion, roughly chopped
1 red bell pepper, chopped
1 cup shredded cabbage
2 tablespoons Worcestershire sauce
8 ounces corned beef, thinly sliced crosswise into strips
1/4 cup heavy cream
4 large eggs

Steps:

Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.