Wonderful breakfast made from left over corn beef, potatoes and carrots. Chopped into bite size pieces and sautéed with chopped onion and sweet peppers. When potatoes are just about brown add eggs on top. Leftovers from New England boiled dinner can be utilized for this dish.
Chopped corn beef, potatoes and carrots left over from dinner .
I had a wonderful corn beef brisket that I bought after St. Patrick’s day on sale and made New England boiled dinner. It was a large brisket that I added extra potatoes and carrots to the pot. I planned to make hash with the left overs. The hash turned out really good. If you are a small family or just cooking for yourself don’t pass up making corn beef because it will make too much. Just plan on making hash with eggs the next day.
Corn Beef Hash Using Leftovers
- cooked chopped corn beef
- cooked chopped potatoes
- cooked chopped carrots
- 1/2 cup chopped onions
- 1/2 cup chopped sweet pepper
- 2 tablespoons vegetable oil
- 2 eggs
- salt and pepper to taste
- 1/2 teaspoon dried parsley flakes (optional)
This recipe can be made for as many servings that you need. In a heavy skillet add oil and heat. Add onions and peppers sauté for a couple of minutes until onions translucent. Add corn beef, potatoes and carrots. Stir occasionally to heat and brown. When the potatoes are almost brown add eggs on top and season with salt, pepper and parsley. Place a lid on the skillet to let the eggs steam until the desired doneness. Serve immediately with toast.