I still have a little corned beef leftover from yesterday. Most of us have planned on doing the typical things with our leftovers, like corned beef sandwiches, or adding a little chopped meat to salads, or just enjoying it cold out of the refrigerator as a snack. Yet today, I decided to create a breakfast or brunch-ish dish with my leftover corned beef that is surely a bit more tasty.
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 prepare them for a quick weeknight meal? The combination of sauteed corned beef with potatoes and a few other ingredients; like fresh peas and scallions make this a delicious anytime meal.
I crisped up the corned beef and potatoes on the stovetop and then cracked a few eggs on top and placed the pan under the broiler for a few minutes to finish. I think it’s best with sunny side eggs, but you can cook them longer to make the yolks hard, or even scramble them in a separate pan and place them on top. To finish, I added a sprinkling of dill for a fresh kick and to boost the color. Better the second time around….
6 ounces or more of corned beef
10 roasted potato, halves
1/3 cup fresh peas, or frozen defrosted
2 scallions, sliced
1/2 jalapeno – diced, optional
2-4 eggs, organic preferably
1 sprig fresh dill, chopped
1. Preheat broiler and chop corned beef and dice up 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 corned beef and potatoes in pan and stir occasionally to warm, about 2 minutes.
2. Add scallions and jalapenos and stir to combine. If you like some heat, leave the seeds in jalapeno, if not, remove them. Continue to cook corned beef mixture, stirring occasionally.
3. Add peas and stir to combine. Sprinkle entire dish with a couple pinches of salt and pepper. Let mixture continue to cook over medium heat for 4 minutes, or until peas are slightly softened.
4. Gently crack eggs over top of hash. Place pan under broiler for 3-5 minutes, depending upon how you like your eggs. Check eggs after 2 minutes.
5. Remove pan from oven and sprinkle with fresh dill and drizzle with a bit of olive oil. Serve in skillet family style or spoon onto individual plates. Enjoy!