Ingredients

The following ingredients have 4 Servings
  • 1/2 teaspoon salt
  • 1 pound russet potatoes (peeled and cut into 1/4" dice)
  • 1 pound leftover corned beef (shredded or finely sliced)
  • 1/2 pound brussels sprouts (ends trimmed, shaved into thin slices)
  • 1 tablespoon butter
  • 1/4 cup cream or half and half
  • 1/2 cup caramelized onions
  • 4-8 large eggs (depending on how many each person wants)

Instruction

  • Bring a large saucepan of water to a boil. Add the salt and diced potatoes.  Cook for 3 minutes or until just tender.  Drain the potatoes and set aside.
  • In a large skillet over medium-medium high heat, melt the butter in the skillet and add the potatoes.  Cook for 2-3 minutes, stirring once to coat them with butter.  Add the shaved brussel sprouts and cook for an additional 3-4 minutes until the potatoes and brussels start to take on some color.  Add the corned beef and cream. Stir to combine and cook for 3-4 minutes until the mixture is very hot and the bottom and sides start to get crusty.
  • Spread the caramelized onions over the hash and top with a cooked egg (poached or fried the way you like it).  Serve.