Thursday, January 5, 2012

Corned Beef Hash - A Yankee Breakfast

The word hash comes from the French (but of course) hacher, meaning "to slice or chop up".  A breakfast tradition, especially with a freshly poached egg on top.  Take away the eggs, add a green salad, and dinner is served.  By adding chopped cooked beets to the mixture, you get Red Flannel Hash, a Yankee classic.

4 Tbsp. unsalted butter
1 large onion, chopped
1 cup red bell pepper chopped
1 clove garlic, minced
2 cups cooked cubed potatoes (or frozen hash browns)
2 cups chopped, lean cooked corned beef
1/2 tsp. oregano
Coarsely ground fresh black pepper
1/4 cup heavy cream
2-4 fresh eggs
Parsley for garnish

Melt the butter in a 12-inch cast-iron skillet over medium heat.  Add the onion, red bell pepper, garlic and potatoes and cook until beginning to brown, about 5 minutes.  Add the corned beef, oregano and black pepper and mash down lightly.  Cover and cook 10-12 minutes until browned.  Stir up the hash, add the cream and mash down again.  Make 2 wells and crack in your eggs.  Reduce heat to low, cover and cook until eggs are to desired doneness.  Season with salt and pepper.  Sprinkle with parsley.


  1. Yummy meal for breakfast, lunch or dinner! xo

  2. Sounds good-I haven't had hash since St. Pat's Day! I've begun adding fresh Rosemary to it, very nice:@)

  3. Looks great. Corned beef hash is a great yorkshire (England) dish too. There are so many variations!

  4. Delicious!I love it! following your blog now,please follow mine.


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