On St. Paddy’s Day I am reminded of the joys and pleasures that come from a simple pot of corned beef. For me, one of the best benefits is the corned beef hash that follows the big blow out.
If you happened to read the previous post then you know it all changed this year. Because of that, I suddenly had a glorious portion of corned beef already cooked and ready to go before St. Paddy’s Day— If I so wished.
It was indeed an awesome awareness when I awoke this St. Paddy’s Day realizing I could have my favorite corned beef hash for breakfast!
In the past it would have taken another day before I pulled out the food processor or meat grinder to process the leavings of the previously cooked corned beef, cabbage, and boiled vegetables into a lux hash.
On this morning, I keep the hash at its essence: mere sweet onion and corned beef, and into the pan it goes. I break up a bit of the moist corned beef, but for the most part that’s not necessary. It forms its own hash.
Joy upon joy, on this St. Paddy’s morning as Irish music lifts the air, breakfast breaks forth with sweet, succulent hash—miraculously transformed from a simple corned beef.
Easy Corned Beef Hash topped with Egg
Per 2 servings
- 1 tbsp butter
- ½ small sweet onion
- 2-½ cups corned beef, chop and shred lightly
- 2 eggs
- Tabasco Sauce
- Salt and pepper
Set a skillet (with a lid) over a medium setting, add the butter and heat until bubbly. Add the onion and sauté to softened, 2 – 3 minutes.
Add the corned beef and gently combine with onion; sauté to heat the corned beef and the onion browns around edges. 3 – 5 minutes.
In the pan, form the hash into 2 serving portions, make a slight well in their centers and crack an egg into each. Drizzle @ 1 tablespoon water around edges to create steam, and cover with lid. Cook 3 to 5 minutes until the eggs are set and cooked to personal preference.
Pass tabasco sauce, and salt and pepper. Serves 2