Patty’s Corned Beef Hash

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Many of you have already bought your corned beef and plan to make it this weekend for St. Patrick’s Day. What do you do with the leftovers? One of my favorite ways to enjoy them is by chopping up chunks of corned beef and potatoes and crisping them up in a cast-iron skillet with a poached egg on top and my favorite hot sauce on the side.

Yields2 Servings
Prep Time20 minsCook Time25 minsTotal Time45 mins

 2 tbsp coconut oil
 ½ cup finely chopped onion
 1 clove garlicgrated
 ½ cup finely chopped green pepper
 4 cups potatoescooked and diced
 2 cups lean corned beef brisketchopped or shredded
 ½ cup low sodium chicken brothor water
 ¼ cup fresh chopped parsley leaves
 4 large cage free eggs
 Celtic sea salt and fresh cracked black pepper
 your favorite hot sauceI use sriracha

1

In a large cast-iron skillet, heat 1 Tbsp. coconut oil over medium-high heat. Add onion and pepper and sauté until it starts to soften, about 5 minutes. Add grated garlic and stir in. Empty contents on a plate and set aside.

2

Add remainder of the coconut oil to the pan and gently add your chopped potatoes to the skillet. Make sure they are not crowded, or they will steam versus crisp up. Stir and flip chunks over once they become crusty on the bottom, about 8 minutes.

3

Stir in corned beef and add broth and cook, scraping up all the brown bits on the bottom of the pan. Add the veggies back in the skillet, parsley and season with salt and pepper and cook for about 5 minutes on medium-low.

4

Fill a large skillet with 2 inches of salted water and bring to a simmer. Break one egg at a time onto a small saucer and slide it slowly into the simmering water. Poach each egg until set to desired firmness, usually 4 to 5 minutes (less if you like your yokes to be runny).

5

Plate your hash and add 1 to 2 poached eggs over the top. Serve with hot sauce on the side or drizzle over the top.

6

NOTES: A cast-iron skillet makes all the difference with this recipe. I also use coconut oil versus canola oil. Just before serving I will drizzle a little MCT oil over the top because it adds those brain-fueling healthy fats to my diet. I also enjoy serving this meal with a side of fresh seasonal fruit or fresh squeezed orange juice. Both nutritious and easy to make, you’ll love it!

Nutrition Facts

Servings 2

Ingredients

 2 tbsp coconut oil
 ½ cup finely chopped onion
 1 clove garlicgrated
 ½ cup finely chopped green pepper
 4 cups potatoescooked and diced
 2 cups lean corned beef brisketchopped or shredded
 ½ cup low sodium chicken brothor water
 ¼ cup fresh chopped parsley leaves
 4 large cage free eggs
 Celtic sea salt and fresh cracked black pepper
 your favorite hot sauceI use sriracha

Directions

1

In a large cast-iron skillet, heat 1 Tbsp. coconut oil over medium-high heat. Add onion and pepper and sauté until it starts to soften, about 5 minutes. Add grated garlic and stir in. Empty contents on a plate and set aside.

2

Add remainder of the coconut oil to the pan and gently add your chopped potatoes to the skillet. Make sure they are not crowded, or they will steam versus crisp up. Stir and flip chunks over once they become crusty on the bottom, about 8 minutes.

3

Stir in corned beef and add broth and cook, scraping up all the brown bits on the bottom of the pan. Add the veggies back in the skillet, parsley and season with salt and pepper and cook for about 5 minutes on medium-low.

4

Fill a large skillet with 2 inches of salted water and bring to a simmer. Break one egg at a time onto a small saucer and slide it slowly into the simmering water. Poach each egg until set to desired firmness, usually 4 to 5 minutes (less if you like your yokes to be runny).

5

Plate your hash and add 1 to 2 poached eggs over the top. Serve with hot sauce on the side or drizzle over the top.

6

NOTES: A cast-iron skillet makes all the difference with this recipe. I also use coconut oil versus canola oil. Just before serving I will drizzle a little MCT oil over the top because it adds those brain-fueling healthy fats to my diet. I also enjoy serving this meal with a side of fresh seasonal fruit or fresh squeezed orange juice. Both nutritious and easy to make, you’ll love it!

Patty’s Corned Beef Hash