St. Patrick's Day Brunch: Corned Beef Hash and Eggs

Inspired by all things Irish this weekend, this morning my husband prepared a Saint Patrick's Day breakfast that started out this beautiful, almost-Spring day perfectly. With potatoes, corned beef and eggs in the fridge, we had all the basics for an amazing corned beef hash. After boiling the potatoes to soften for a few minutes, the potatoes were diced small along with yellow onion and green bell pepper. In one pan, the vegetables sauteed in a bit of olive oil and butter, then the corned beef was added along with a dollop of stone ground mustard. To top it all off, the eggs were cooked right atop the cooking corned beef hash. This savory, stick-to-your-ribs breakfast is a great weekend go-to any time of the year not just St. Paddy's Day. Check out this simple recipe that will bring a taste of Irish cuisine to your breakfast table.

Corned Beef Hash and Eggs

(Serves 2. Double recipe for 4.)

1 tbsp Extra Virgin Olive Oil
1 tbsp unsalted butter
Sea salt and freshly ground black pepper
2 Yukon gold potatoes (peeled or unpeeled-it's your preference)
1/2 Yellow onion, diced
1/2 green bell pepper, diced
1/4 pound corned beef, sliced thin
1 tbsp stone ground mustard
Eggs (1 egg per person)


1. Boil the Yukon gold potatoes for 5-7 minutes or until slightly tender. Next, drain and allow the potatoes to cool for a couple of minutes.

2. While the potatoes cool, dice the yellow onion and bell pepper. Also, roughly chop the corned beef and set aside.

3. Add oil and butter in a large pre-heated saute pan. Once heated through, add the onions and peppers and season lightly with sea salt and freshly ground black pepper. Saute for 5 minutes.

4. While the vegetables are sauteing, dice the potatoes into small to medium cubes. Then add the potatoes, corned beef, and mustard to the saute pan. Allow to cook over medium to low heat for 10 minutes, stirring 1-2 times in order to keep the potatoes from sticking to the pan.

5. After 10 minutes or until the potatoes are browned , crack the eggs right on top of the corned beef hash. Cover and cook on low for 5-7 minutes or until the eggs have reached the desired firmness.

6. Serve immediately along with rye toast and butter.

Enjoy! Happy St. Patrick's Say!
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