Corned beef hash — a classic Irish-American comfort dish.
Corned beef brisket: slow-cooked until tender, then chopped into thick, juicy chunks. The deep rosy color comes from the curing salt used in traditional corned beef.
Crispy potatoes and onions: seared in the pan until golden, forming the base of the hash. Some pieces look like small roasted baby potatoes, adding extra texture.
Sauté and meld: the beef gets tossed in with the potatoes and onions, picking up all the caramelized bits.
Eggs sunny-side-up: classic topping, runny yolks that melt into the salty, crispy hash.
Sides of boiled cabbage and carrots: full Irish-style corned beef dinner, repurposed for breakfast.
by yogabrain
4 Comments
I’ll have all 4 plates thanks
This looks wonderful! I need to make a corned beef soon.
Been wanting to try Corning beef and have a brisket in the freezer. Have a more full recipe for it?
Oh my! Throw it at my face.
I’ll be doing this tomorrow thank you