Tired of the same old corned beef and cabbage you usually have? In spirit of St. Patrick’s Day, I wanted to share one of my favorite recipes for corned beef hash. This recipe is my own take on a corned beef entree and is a compilation of the best of corned beef recipes I have tried over the years. So, here it goes…

 

Corned beef hash and egg breakfastIngredients

1 pound corned beef
4 medium potatoes (I like Yukon Golds)
1 medium onion
1/2 green pepper
1 teaspoon parsley
1 teaspoon chives
1/2 teaspoon cayenne pepper
1 teaspoon white wine vinegar
1 teaspoon Worcestershire or A1 Steak Sauce
2 tablespoon olive oil
salt and pepper to taste

 

Cooking Instructions

Cut the corned beef, potatoes, onions and green pepper into about  1/2 inch cubes. Mix with remaining ingredients in a cast iron skillet (or frying pan). Cook everything at medium heat, turning contents often until meat and potatoes are cooked through. Enjoy!

The corned beef hash goes great with eggs (my favorite is poached) and a side of your favorite toast.

 

Happy St. Patty’s Day to all!

Our family will be celebrating with breakfast for dinner tonight! It makes a great meal at any time of the day.

 


 

Matt Koeppel is one of the principals at Ocreative. Matt is likely one of the first people that you will meet at Ocreative. He’s a great people person and one of our key account managers. Get to know Ocreative.

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