Corned Beef Hash

1 Review
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Yield
6 servings
January 1984
RECIPE BY Oxmoor House

Ingredients

  • 3 cups finely chopped, cooked corned beef
  • 3 cups peeled and coarsely chopped boiled potatoes
  • 3/4 cup whipping cream
  • 1/3 cup chopped onion
  • 3 tablespoons finely chopped fresh parsley
  • 1/4 teaspoon salt
  • Dash of pepper
  • 2 tablespoons butter or margarine
  • 6 eggs

How to Make It

Step 1

Combine corned beef, potatoes, whipping cream, onion, parsley, salt, and pepper in a large mixing bowl; mix well.

Step 2

Melt butter in a large skillet over low heat. Add corned beef mixture; press flat with a spatula. Cook, uncovered, over medium heat 15 minutes; stir once, and press flat again. Cook, uncovered, 15 minutes.

Step 3

Make 6 indentions on top of hash mixture using back of a spoon. Add 1 egg to each indention. Cover skillet and cook an additional 5 minutes or until eggs reach desired degree of doneness. Serve immediately.

Oxmoor House Homestyle Recipes

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Ratings & Reviews

AnnieCooks's Review

AnnieCooks
March 21, 2010
This was very good. I needed a way to use up leftovers from St. Patrick's Day, so I served this for Brunch the following Sunday. The cooking time was a little long for my stove- I should have added the eggs about 5 minutes earlier. I also used skim milk- since I had no whipping cream on hand- and a conglomeration of veggies from my St. Paddy's leftovers- so I had some chopped cabbage, carrots and onions in the mix with the potatoes. It was a hit. I'll probably make this each year when I find myself with extra corned beef on hand!
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