This flavorful corned beef hash is a great way to use up leftover corned beef from Saint Patrick’s Day!  Enjoy it for a robust breakfast or a casual family dinner.  Sneaking Rutabaga into this dish adds a healthy does of Potassium and vitamins A and C to this otherwise indulgent meal.

Corned Beef Hash and Eggs

Serves 6

  • 1 Tablespoon unsalted Butter
  • 1 Tablespoon olive oil
  • 3 Cups russet potatoes, unpeeled and cut into ¾” dice
  • 1 Cup Yellow onion, minced
  • 1Tablespoon BBQ seasoning blend
  • ½ Cup Red pepper, diced
  • 1 Cup leftover corned beef, cut in ¾” dice (or you can ask for a thick slice from the deli)
  • 1 Cup Rutabaga, peeled, cut into ½” dice, boiled until tender and drained
  • Salt and pepper
  • ½ Cup Chopped Italian parsley
  • 6 Eggs
  • 1 Scallions, sliced

Heat the butter and oil in a well seasoned 12-inch skillet over medium-high heat.  When the foam subsides, add the potatoes, onions, and seasoning.  Toss well, cover the pan and allow to cook undisturbed for 10 minutes.  Uncover the pan, add the red pepper, stir well (potatoes should be well browned on one side) and re-cover the pan.  Allow potato mixture to cook for 8-10 minutes more or until potatoes are well browned and tender.  Reduce heat medium. Add the corned beef and cooked rutabaga.  Cook until heated through and season with salt and pepper.  Mix in the parsley, cover and hash keep warm.  Cook the eggs in a method of your choosing (I prefer sunny-side up or poached) and serve them on top of the corned beef hash garnished with scallions.

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