H is for Hash

Turn that leftover Corned Beef and Cabbage Boiled Dinner into breakfast the following day with this delicious Hash topped with a Fried Egg. 

You will be wishing you had more leftovers......

H is for Hash. It is also for Hearty, Hungry, and Helpful.  Helpful because Hash helps you to use up some of those leftovers you find in your refrigerator.  This time I used the leftovers from St. Pat's Day however you can also use Leftover Sweet Potatoes and Beets, Steak and Potatoes, or Kielbasa and Redskin Potatoes.

We are working our way through the alphabet this year, one letter every other Wednesday, making a recipe that either starts with the featured letter or contains a main ingredient that starts with the letter.

This week's letter is H.  Let's take a look at what Heavenly, Healthy, Homecooked foods the others are sharing......

• Sneha’s Recipe: Homemade Hollandaise Sauce 
• Culinary Cam: Halva with Fiori di Sicilia 
• Mayuri’s Jikoni: Panna Cotta With Hibiscus Berry Sauce 
• A Day in the Life on the Farm: Corned Beef and Cabbage Hash 
• Jolene’s Recipe Journal: Spicy Hashbrown Waffles 
• Blogghetti: Grilled Hawaiian Ham Skewers 
• Palatable Pastime: Batter Fried Halloumi Cheese 
• Karen’s Kitchen Stories: Harissa Chicken Sheet Pan Dinner 
• Food Lust People Love: Crispy Bacon-wrapped Chicken Hearts 
• Magical Ingredients: Hummus Herb paratha 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet Honey Deviled Eggs with Fennel Fronds

This is a tasty way to serve up leftovers without your family feeling like they are eating the same thing for breakfast that they enjoyed for dinner the night before.

Entrees, Corned Beef, Hash, Leftovers, Eggs

Breakfast

American

Yield: 3 servings

Author: Wendy Klik

Corned Beef and Cabbage Hash

Turn that leftover Corned Beef and Cabbage Boiled Dinner into breakfast the following day with this delicious Hash topped with a Fried Egg.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1/2 lb. leftover corned beef from boiled dinner, diced
• 1 wedge leftover cabbage from boiled dinner, diced
• 5-6 leftover baby carrots from boiled dinner, diced
• 2 T. butter, divided
• 1 t. olive oil
• 1/4 c. diced onions
• 2-3 cloves garlic, minced
• 3-6 eggs
• salt and pepper, to taste

Instructions

1. Heat 1 Tablespoon of the butter with the olive oil in a large skillet over medium-high heat. Add the onions and garlic and cook until fragrant and softened. Add the diced corned beef, cabbage, and carrots. Toss to mix in the onions and garlic. Season with salt and pepper, and then leave, untouched for 4-5 minutes until the bottom turns golden brown. Flip with a spatula so the golden brown is up, reduce heat to low and allow to cook and brown while you fry the eggs.
2. Break the desired number of eggs into a bowl being careful not to break the yolks. Heat the remaining butter in a skillet large enough to hold the eggs you are cooking without. Add the eggs to the hot butter, season with salt and pepper, and cover with a lid until eggs are cooked to desired consistency.
3. Divide the hash between 3 plates and top with desired number of fried eggs.

Nutrition Facts

Calories

342.49

Fat (grams)

26.77 g

Sat. Fat (grams)

10.74 g

Carbs (grams)

4.82 g

Fiber (grams)

0.98 g

Net carbs

3.84 g

Sugar (grams)

1.82 g

Protein (grams)

19.97 g

Sodium (milligrams)

1154.63 mg

Cholesterol (grams)

306.69 mg

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