This flavorful corned beef cabbage potato hash is topped with fresh poached eggs and is a great use for St. Patrick’s Day leftovers!
Working from home has it perks. I can wear yoga pants all day and no one cares if my hair is a hot crazy mess. However, the downside of working from home is that it can be boring. I’m naturally a talkative person so there are times where I’m in the kitchen cooking and talking to myself. I basically pretend I’m Ina Garten but without the cameras…or money…or house…or amazingly fabulous friends. Other times when I’m rushed for dinner I pretend I’m in my own version of Chopped. I gather up a handful of ingredients and make it work! {Said like Tim Gunn}
That’s why when I was asked to help spread the word about the 2014 Simply Potatoes 5 Ingredient Fix recipe contest I couldn’t turn it down. I think it’s fun to challenge yourself and these contests always generate good ideas. Sadly, I’m not able to enter the contest but YOU could enter and win up to $3,000!
Looking for some recipe inspiration? I’m a huge homemade breakfast fan so I opted to try out my hand at the 5-ingredient fix for a quick lazy Sunday morning dish. I knew I had lots of leftover corned beef and cabbage so without a doubt it was going into the mix. Plus I used the O’Brien potatoes since they are already seasoned with red and green bell pepper. I tried to bring as much natural flavor to the dish because I knew I was limited on ingredients. After all my hash was ready I made up a few poached eggs to put on top. Normally I go with a fried egg but I love all the yolky-ness {that’s a word…right?} of a poached egg.
Corned Beef, Cabbage and Potato Hash
This flavorful corned beef, cabbage and potato hash is topped with fresh poached eggs and is a great use for St. Patrick's Day leftovers!
Yield: 2 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 3 tablespoons olive oil
- 1 cup shredded or diced left over corned beef
- 1 cup chopped leftover cabbage
- 1 package Simply Potatoes O'Brien Hash Browns
- 2 large eggs
Directions:
In a large skillet set over medium heat add olive oil. Once the oil is warmed add hash browns, corned beef and cabbage. Give it a quick stir to combine and then press the mixture firmly into the bottom of the skillet.
Let the mixture cook for about 15 minutes until the mixture is crispy on the bottom. Gently flip the mixture over, press into the bottom of the pan and cook for another 15 minutes until crispy. If the mixture is a little dry feel free to add in a little more olive oil.
Fill a small high sided skillet 3/4 full with water. Add to the stove and heat until the water just starts to simmer. Keep the heat low so the water does not boil but just simmers.
Crack 1 egg at a time into a small dish. Gently your eggs into the water, one at at time, and use a large spoon to help keep the white if the egg near the yolk.
Cover your skillet and remove from the heat. Let sit for 4 minutes.
Using a slotted spoon remove your egg from the water and place on top of your hash.
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This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.