If you are like me, I still have a little corned beef leftover from St. Patrick’s Day. I have already done the typical leftovers, like corned beef sandwiches, adding a little meat to salads or just eating it plain as a snack. Along with the corned beef, I have some leftover roasted potatoes from my recipe, Slow Cooker Corned Beef with Roasted Cabbage & Potatoes, so I decided to create a seasonal egg dish with fresh ingredients added, for a Springtime Corned Beef Hash & Sunny Side Eggs Recipe.
Eggs can be eaten any time of day – breakfast, lunch or dinner. My husband is a huge egg lover, so I tend to make them for him on weekends, but why not for a quick weeknight meal? The combination of sauteed corned beef with potatoes and a few spring ingredients, like fresh peas and scallions, make this a delicious anytime meal.
I prepared the corned beef and potatoes on the stovetop and then cracked the eggs on top and placed the pan under the broiler for a few minutes to finish. I think it tastes great with sunny side eggs, but you can cook them longer for hard or even scramble them in another pan and place them on top. To finish, I added a sprinkling of fresh dill to heighten the flavors. This dish is also great for brunch – think Easter Sunday!
6 ounces or more of corned beef
10 roasted potato, halves
1/3 cup fresh peas, frozen can be used
2 scallions, sliced
1/2 jalapeno – optional, diced
2-4 eggs, organic preferably
1 sprig fresh dill, chopped
1. Preheat the broiler and chop the corned beef and dice up the roasted potatoes. If you don’t have roasted potatoes, you can use fresh potatoes and cook them first in the pan before you add the corned beef. In an iron skillet, add 1 tablespoon of olive olive and place it over medium heat. Place the corned beef and potatoes in the pan and stir occasionally to warm, about 2 minutes.
2. Then, add the scallion and jalapeno and stir to combine. If you like some heat, leave the seeds in the jalapeno, if you don’t, remove them. Continue to cook the corned beef mixture, stirring occasionally.
3. Next, add all the peas and stir to combine. Sprinkle the entire dish with a couple pinches of salt and pepper. Let the mixture continue to cook over medium heat for 4 minutes, or until the peas slightly soften. If you are using frozen peas, you need to increase the cooking time.
4. Gently crack the eggs over the top of the hash. Place the pan in the oven under the broiler for 3-6 minutes, depending upon how you like your eggs. Check the eggs after 2 minutes.
5. Remove the pan from the oven and sprinkle with fresh dill, along with a drizzle of olive oil.
6. Serve in the skillet family style or spoon onto individual plates. Enjoy!