Corned beef hash is the perfect way to use up those leftovers from your
corned beef dinner the day before. We often cook an extra corned beef with our dinner, just to make sure we have enough meat for hash the next morning.
- 2 lbs. leftover corned beef
- Several big spoonfuls of leftover potatoes, carrots, cabbage (if you don’t have leftover veggies from your corned beef dinner, boil a couple chopped potatoes and carrots until they're soft)
- 1 Tablespoon yellow mustard
- 1 Tablespoon ketchup
- ½ teaspoon celery salt
- ½ teaspoon dried thyme
- ½ teaspoon Old Bay
- Dash of ground clove
- 1 Tablespoon Worcestershire sauce
- Cracked black pepper to taste
Chop the meat finely. Mix in a big bowl with leftover potatoes, carrots and cabbage, in a ratio that suits your taste. Add mustard, ketchup, celery salt, thyme, Old Bay and clove. Spoon mixture into a skillet and fry over medium heat until cooked through, about 10 to 15 minutes. While cooking, add Worcestershire sauce, more or less to taste. Add cracked black pepper. Cook over higher heat for crispy hash. Plate spoonfuls of hash and top with a couple of fried or poached eggs. Serves 4 to 6.
