My favorite breakfast food is corned beef hash. Some of you also grew up loving it and know what I’m talking about. The Mary Kitchen kind right out of the can & cooked until it has crispy edges is the best, although there is a homemade Corned Beef Hash at my favorite breakfast spot in Long Beach called Eggs Etc that makes an incredible version. While this is a dish that has been made since the 1800’s all over the US, Southerners adapted it as a dish to use up leftover BBQ from the night before. You can make this by simply opening up a can or by tossing your leftover pulled pork or beef into a pan with some onions, potatoes, and butter. Dice it all up together, cook until crispy, then serve it up hot!
I like to serve mine up with creamy eggs and lightly toasted potato bread to soak it all up!
My favorite way to do eggs is over medium. I spray the pan with a little bit of olive oil, drop the egg in, then when I see the edges starting to brown I flip it. I take it off less than a minute later so that the egg is still runny, but will hold it’s shape until I tear into it. How do you prefer your eggs?
- Sunny side up: The egg is fried with the yolk up and is not flipped.
- Over easy: The egg is flipped and the yolk is still runny.
- Over medium: The egg is flipped and the yolk is only slightly runny.
- Over well: The egg is flipped and the yolk is cooked hard.
I like to add a mimosa on the side to really make this a good weekend brunch (like for Mother’s Day yesterday)!
- 1/2 pound of potatoes (I love using red skin potatoes, but whatever you have leftover from dinner last night works)
- 1 small yellow onion, diced
- 1/2 pound of fully cooked corned beef, shredded beef bbq, or pulled pork
- 2 tablespoons butter or cream
- Salt & pepper
- Add potatoes to boiling & salted water. Cook until a fork easily slides into them.
- Chop into small pieces.
- Add diced onions to a pan on medium heat with a spash of olive oil or a tablespoon of butter.
- Saute until golden.
- Add in corned beef, shredded beef bbq, or pulled pork & potatoes.
- Salt & pepper lightly.
- Add in two tablespoons of butter or cream.
- Saute until crispy (above 5 minutes).
- Serve hot with eggs & toast!