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.
Recipe courtesy of Kelsey Nixon
Print
Corned Beef Breakfast Hash
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
10 min
Cook:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • 1 pound baby red potatoes, quartered
  • Kosher salt and cracked black pepper
  • 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

Directions

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.

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