The concept of “hash” dishes came about after World War I, when meat was not abundant. Potatoes, onions, root vegetables and spice made for a filling meal when food was scarce. Skillets or one pot meals have come along way since then with endless variations. The only limitation with a hash recipe is your imagination. This Corned Beef Hash and Eggs is a delicious way to use up any leftover corned beef.
It is pretty rare that I actually have any corned beef leftover when I make it. I have been trying to make some corned beef hash for a couple of years now, but never seem to have any leftover. This year I stashed some before the crowds devoured all the corned beef.
This hash and eggs is delicious for breakfast or brunch, but I really enjoy it for dinner.
Corned beef hash and eggs is a wonderful meal that takes a little time to put together, but it is definitely worth the effort.
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Corned Beef Hash and Eggs
Scrub the potatoes and dice into 1 1/2 inch cubes. Place in a large stock pot with 8 cups of water and 1 tsp of salt. Bring to a boil and parboil for about 8 minutes. If you let them boil too long the potatoes will be mushy in the hash, so they still need to be firm when you drain the potatoes
Drain potatoes and rinse with cool running water.
Add 1 tbsp butter and 1 tbsp oil to a large oven safe non-stick or cast iron skillet.
When the butter and oil are hot add the onions and garlic, cook until translucent, about 5 minutes. remove the onions and garlic from the pan and set aside.
Add the remaining butter and oil to the pan and then add the potatoes. Cooking the onions and potatoes first allows them to get a nice golden crust on them.
Cook potatoes undisturbed for 5 minutes or until a nice crust has formed on the potatoes Turn them section by section with a spatula and cook the other side. If the potatoes seem dry add more butter 1 tablespoon at a time (as needed.)
Add the onions, corned beef and peppers to the potatoes, stir well to incorporate all the ingredients together.
Cook for another 5 minutes, pressing down on the potatoes with the spatula. Turn the potatoes, again in sections and continue to cook for another 5 minutes.
With the back of a spoon place 6 divots in the hash. Carefully crack the eggs, one at a time and place into each divot.
Carefully place the skillet in the oven and cook the eggs for 8-9 minutes.
Remove the skillet from the oven carefully garnish with chopped parsley (if desired) and serve hash and eggs while hot.
This Corned Beef Hash and Eggs recipe is organic, gluten free and dairy free (with substitute)