The perfect use for all those St. Patty’s Day leftovers, this Corned Beef Hash is packed full of healthy vegetables, bits of potato, and perfectly baked eggs.
Late last week I got a head start on my Irish cooking with a slow cooked stew of corned beef, carrots and cabbage (my favorite). Growing up, and even now as an adult, this is a meal I could always count on my dad cooking at least every St. Patty’s Day. It is a family favorite.
This year, keeping with tradition, I made my own stew. Yes, a couple weeks early (ahh, the life and cooking schedule of a food blogger), but it’s early arrival did not distract from its tastiness.
The previous two years that I made this meal Octavian could not get the corned beef in his mouth fast enough. It was hilarious and a little frightening all at the same time. Keeping this in mind, I decided to make extra this year.
Well, my child no longer likes corned beef.
With so much leftover meat on our hands I decided to get creative with the leftovers. Corned beef is delicious plain, but equally good repurposed in other meals. Today I have a super easy corned beef hash (with cauliflower!)- because we all know I love my cauliflower.
Perfect for a special weekend breakfast or brunch or delicious for dinner, this special corned beef hash is one of my new favorite ways to use up leftover corned beef. I cut back on the carbs and added more veggies by adding an entire cauliflower to the hash, along with red and green bell peppers. The seasoning in the dish is simple, but the flavor is definitely not lacking 🙂
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Corned Beef, Potato and Egg Hash
- 1.5 tablespoon olive oil
- 1 yellow onion (diced)
- 5 cloves garlic (minced)
- 1 red pepper (seeded and diced)
- 1 green onion (seeded and diced)
- salt + pepper
- 2 medium Yukon gold potatoes (washed and diced into small cubes)
- 1 cauliflower (chopped into small florets)
- 1.5 cups cups corned beef (fully cooked and diced*)
- 6 large eggs
- ½ cup shredded cheese (I used a mix of cheddar and Monterey Jack)
- Fresh parsley (chopped)
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in a large, oven-safe pan or cast iron skillet. Add the onions and saute for for 2-3 minutes or just until starting to soften, stirring occasionally. Add the garlic and saute for 1 minute more.
- Add the diced bell peppers to the skilled and sprinkle with salt and pepper. Mix well. Saute for 2-3 minutes before adding the diced potato and chopped cauliflower. Saute all the veggies for 5-6 minutes, stirring frequently. Stir in the diced corned beef and remove from heat.
- Using a large round spoon (like a serving spoon) gently create small wells for the eggs in the hash. Gently crack the eggs on top of the hash into the wells and sprinkle on the cheese.
- Transfer the skillet to the oven and bake for approximately 15-20 minutes, or until cheese is melted and the eggs are done to your liking.
- Remove from the oven and garnish with fresh chopped parsley and fresh cracked pepper, if desired.
- Best served immediately (although leftovers are delicious, too!).
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)