I love corned beef hash and eggs for breakfast, it’s a real treat.  Ever since I decided to make it from scratch, I have ruined myself forever.  I always use the leftovers from corned beef and cabbage dinner to make this hearty breakfast.


1.5 pounds cooked corned beef brisket cubed into ½” dice

2 pounds potatoes cubed into ½” dice

2 cloves garlic chopped

1 onion chopped (optional)

1 green pepper chopped (optional)

1 poached egg to top the hash


Cut the potatoes and corned beef into ½” cubes.  Place potatoes in a microwave-safe bowl with about 2 tablespoons of water in the bottom and a sprinkling of salt.  Cover bowl with potatoes with plastic wrap and prick holes in the top.  Microwave for 5 minutes…be careful the bowl will be very hot….you can let it sit for a moment.

Place a large skillet on the stove and heat over medium-high and add 2 tablespoons of olive oil.  Drain water from the potatoes in the bowl and turn out into the skillet.  Brown the potatoes in the skillet, turning often to get potatoes browned on many sides for 15 minutes.  Add chopped garlic, salt, and pepper to the potatoes (also add optional onions and green pepper), and toss to combine.  Add the cooked corned beef to the potatoes and toss to incorporate.  Cook for another 10 minutes or until the corned beef is browned along with the potatoes.  To serve place hash on a plate and top with a poached egg.

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