Corned Beef Breakfast Hash

When I was a kid, my family used to go to our camp out in the woods and spend the night. This was usually on weekends, although I can specifically recall begging my parents several times to let us skip school and go to camp on a weekday. I wasn’t much for liking school.

In the morning, our breakfast was usually pretty grand. Especially when you consider that most days, all I wanted was two slices of peanut butter toast to get my day going.

At camp, there would be eggs, toast, gas station muffins and doughnuts, bacon, sausage links, and corned beef hash. For me, it was pretty much just the eggs and toast because I didn’t eat any of the other stuff. I don’t eat anything made of pork, and corned beef hash out of a can? Uh, no thanks.

I always got creeped out by that can of tiny pieces of beef and tiny pieces of potato. Two things I definitely don’t want to eat out of an aluminum can.

Years later, while learning to make my own corned beef, I decided to try homemade hash…

What a game changer!

There’s nothing “just out of a can” about this. The chunks of potato and beef are large and fried to provide a little texture. That extra crunch is something you just can’t get from the canned version.

Even the color is better. The corned beef has such a beautiful, deep rose color that contrasts so well against the slightly browned potatoes. It’s such an appetizing presentation.

So, if you’re fresh from celebrating St. Patty’s Day and looking to make some leftovers for breakfast, look no further!

Corned Beef Breakfast Hash

2 tbsp butter

1/2 white onion, diced

1 1/2 cups corned beef, diced

1 1/2 cups diced potatoes

Salt & Pepper to taste



In a large skillet, saute onions in butter over medium heat until slightly translucent, about 5-6 minutes.


Add potatoes and fry until the potato pieces are almost fork tender and slightly browned.


Add corned beef and cook an additional 8-10 minutes, stirring occasionally.

Season to taste.  Serve at breakfast, ideally with eggs and toast.

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Apricot-Glazed Corned Beef

When my husband and I decided to get married, we had a lot of long talks about how we wanted our life together to go. One of the things that was very important to us was starting traditions to keep our families close to us. Usually, this revolves around good food.

For St. Patrick’s Day, we have tried to start a tradition of inviting our families over for a traditional Irish dinner of corned beef and cabbage with potatoes. This has been a recipe I’ve used for the last couple years we’ve done this, and I always get rave reviews from family members about the corn beef and its glaze.

I’ve seen similar recipes for the glaze used with other proteins but I’ve only ever used this apricot glaze with the corned beef. I really like the sweet, tangy vibe I get with it and I think it complements the beef well. Plus, I think cooking the corned beef in the oven and using a glaze helps preserve so much more flavor than the traditional boiled method.

Keep watching as I’ll be bringing out more of my favorite Irish/St. Patrick’s Day recipes!

Apricot-Glazed Corned Beef

1 package of corned beef

1/3 cup apricot marmalade

1 tbsp spicy mustard

1/2 yellow mustard

Preheat oven 350F.

Place corned beef in a baking dish with the fatty side facing upward. Sprinkle the seasoning packet over the corned beef (this is typically included in the package).

Cover with foil and cook according to package instructions. Most packages suggest 50 minutes per pound of beef.

Combine the apricot marmalade and mustards in a bowl.

With 20 minutes left in the cooking time, remove foil to uncover the corned beef. Pour the glaze over the center of the beef. Cook the additional 20 minutes.

Let beef rest for 20-30 minutes before cutting up to serve.