Corned Beef Hash

If you made Slow Cooker Corned Beef for St. Patrick's Day, odds are you might have leftovers.

I used the onions, potatoes, carrots and beef from our Sunday meal to make corned beef hash for dinner earlier this week.

My husband snuck in a few reuben sandwiches, so there wasn't as much corned beef left as I'd hoped, but the hash was yummy and made for a fast weeknight supper.

Mangia! Mangia!
Andrea

Corned Beef Hash

1 tablespoon vegetable oil
1 1/2 to 2 cups corned beef, shredded or diced
2 cups cooked potatoes, diced
1 cup onion, diced
Salt and pepper to taste
4 eggs
Fresh parsley, chopped

Heat oil in a large skillet. Add potatoes and onions and cook until browned, stirring often, for 5 to 8 minutes. Add corned beef and cook until meat begins to brown, about 5 minutes. Season with salt and pepper and stir.

Make four wells in the hash. Crack one egg in each well and cook over medium-high heat until eggs are at your desired doneness. Sprinkle with fresh parsley and enjoy!