I don’t even like corned beef, but I went to the grocery store starving and it was on sale (after St Patty’s Day), so I said – what the heck? My husband feels the same way about it, but we both loved the way this meat came out, as well as the breakfast we used it in the next day!
Then my co-worker brought me three fresh eggs from her own chickens. There was one brown and two with different shades of green. I was so excited to try them since I’ve heard you can really taste the difference between fresh verse store bought eggs. The yolk was larger and more yellow. They were delicious. A great accompaniment to the corned beef hash.
2 Tbsp extra virgin olive oil (EVOO)
2 medium Russet potatoes, peeled, diced and boiled until tender (make the day before)
2 cups chopped corned beef - see corned beef recipe below, make the day before
½ small yellow onion, diced
½ red bell pepper, diced
1 large garlic clove, minced
2 Tbsp minced fresh flat leaf Italian parsley
Salt & pepper, to taste
In a large frying pan over medium high heat, add EVOO. Once oil is hot, add potatoes, corned beef, onion, peppers and garlic. Press down with a spatula and let cook for about 5 minutes. Mix in parsley, salt and pepper. Press down with spatula and cook for another 5 minutes, until potatoes and beef are browned and crispy. Serve with fried eggs and toast.
Crock Pot Corned Beef:
2 ½ lb corned beef brisket
Vegetable broth (low sodium)
3 garlic cloves, roughly chopped
2 bay leaves
In a crock pot, add corned beef. Cover with broth. Add garlic and bay leaves. Cook on low for 8 hours. Remove from liquid, place on cutting board and cut against grain.
Tip: Make the day before and use leftovers for corned beef hash.