Let’s face it- it is either Reuben’s or corned beef hash for St. Patty’s leftovers. My husband loves hash for brunch and if you want, you can add ½ pound ground turkey sausage for added flavor.
Ingredients
1-pound russet potatoes-peeled and cut into ¼-inch dice
1 pound cooked corned beef- cut into chunks
2 tablespoons butter
1 cup onions, chopped
Kosher salt and fresh ground black pepper to taste
¼-cup heavy cream
4 large eggs
Directions
- Cook potatoes until tender in salted boiling water. Drain.
- Pulse corned beef in food processor until course. Heat butter in non-stick pan- add onions and sauté until lightly browned. Add potatoes, season. Add corned beef and stir until golden brown. Add cream and cook about one more minute
- Separate into 4 portions on a plate and top with a poached egg
* adding chopped red pepper when you sauté the onions gives a bright color to this dish
