Whenever I make my Whiskey Glazed Corned Beef Recipe, I make this corned beef hash and eggs for dinner the next night with the leftover corned beef! I love it with toasted and buttered English muffins! mmm...can't wait for the next St. Patrick's Day!
Cuisine at Home, April, 2007
(slightly adapted)
2cupscooked corned beefdiced, leftover from Whiskey Glazed Corned Beef
2tablespoonsworcestershire sauce
2tablespoonsbalsamic vinegar
1/3cupheavy cream
salt to taste
4eggs
chopped parsley if desired
Leftover whiskey glazeif desired from Whiskey Glazed Corned Beef recipe.
Instructions
Preheat oven to 375 degrees F.
Simmer the potatoes in a saucepan of salted water until they are tender, about 10 minutes, drain and set aside.
Heat the butter in a large (oven safe) saute pan over medium heat. Add onions, bell pepper and pepper flakes and cook until soft about 5 minutes.
Add the corned beef, Worcestershire and vinegar. Cook for 2 minutes, stirring to combine.
Add the potatoes and cream. Cook, gently stirring for another two minutes. Add salt to taste, if desired.
Use a spoon to make 4 round wells in the hash to hold the eggs. Crack an egg into a small bowl and pour into a well. Repeat with other eggs. Let cook for about 3 minutes to set the bottom of the eggs.
Transfer to oven to cook eggs to desired doneness. Remove from oven and serve. Sprinkle with chopped parsley and drizzle with leftover whiskey glaze if desired.
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