If you have leftover corned beef, this corned beef hash recipe is the perfect way to use it! You’ll toss together diced corned beef, thinly sliced Brussels sprouts and little cubes of potato with a little olive oil and salt and pepper, then roast them to perfection and top with a fried egg!
I was at an IHOP with my best friend Mary when corned beef hash became ‘canned’ beef hash.
We were in high school, out for breakfast on a Saturday. I don’t remember what Mary ordered, but I ordered fried eggs and corned beef hash. When the server arrived with our plates, the sight of mine was too much. Mary and I – rudely I admit – burst out laughing. The cook had clearly dumped hash from a large can and sliced off a cylindrical section to plop on my plate.
But this Corned Beef Hash does not come from a can and is as much vegetable as it is corned beef and potato. Corned beef has a wonderful, unique flavor, but it’s potent. So it works well in dishes where it’s overwhelmed, at least in quantity, by more subtle flavors. Although, it’s also wonderful in an all-out brawl with other potent flavors: rye bread, grainy mustard, sauerkraut, swiss cheese – but that’s for another day.
A few things I love about this Corned Beef Hash: the Brussels Sprout’s fresh, pleasantly bitter flavor; the sweet, buttery element of red new potatoes potatoes; and the fact that it’s cooked in the oven. So it’s convenient if you have a crowd to feed, and also great for two on a lazy Sunday morning. But don’t be too lazy, it’s worth the effort to top each portion with an egg, fried sunny side up!
If you scale this recipe up, you’ll want to divide the hash between two baking sheets, rotating them a couple of times between the upper and lower racks. Increase the roasting time too, by 5 to 10 minutes, until the potatoes are tender and the beef and Brussels Sprouts have some crispy edges.
If you have leftover corned beef, this corned beef hash recipe is the perfect way to use it! You'll toss together diced corned beef, thinly sliced Brussels sprouts and little cubes of potato with a little olive oil and salt and pepper, then roast them to perfection and top with a fried egg!
- 1 pound red new potatoes potatoes diced small, about 1/4"
- 10 ounces cooked corned beef diced
- 24 large Brussels sprouts thinly sliced
- 1/4 cup olive oil divided
- salt and freshly ground black pepper to taste
- 4 eggs
Preheat oven to 400°F.
Line a baking sheet with parchment paper.
In a large bowl combine potatoes, beef, and Brussels sprouts. Drizzle 3 tablespoons olive oil over and season with salt and freshly ground black pepper. Toss to coat mixture evenly. Spread onto prepared baking sheet in a single layer.
Roast at 400°F until potatoes are tender and beef and Brussels sprouts have some crispy edges, 25 to 30 minutes.
In the last few minutes of baking, heat a skillet over medium heat until hot. Add remaining tablespoon olive oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
Divide the hash between four plates and top each with a fried egg. Serve.