Corned beef hash is probably my favorite leftover meal ever. All the best things about St. Patty’s Day, thrown into a bowl together and topped with some perfectly cooked over-easy eggs, glossy yellow yolks dripping onto potatoes – what could be better?! I like to make a BIG batch of CB-hash, so that we have enough for leftovers for another night. Yum.
Corned Beef Hash Serves 4
10 Weight Watchers Points per serving, including eggs.
8oz corned beef, diced
1 onion, diced
1 carrot, grated
4 medium red skinned potatoes, cubed
2 cloves garlic, minced
2 cups raw cabbage, sliced thin
1 red bell pepper, diced
1 T fresh thyme, minced
1 tsp oil
1 T butter
salt & pepper to taste
- Place cubed potatoes in large pot, covered with 3 inches of cool water. Add 1 T salt, bring pot to a boil, then cook until potatoes are fork-tender, about 10 minutes. Drain potatoes in a colander and set aside to cool.
- Heat a large skillet over medium-high heat, add 1 tsp oil, onion, carrot, cabbage, bell pepper and saute until veggies begin to soften, about 5-7 minutes. Add butter, garlic, potatoes, thyme and corned beef, stirring to combine. Continue cooking until potatoes and corned beef begin to brown about another 10 minutes – stir every 2-3 minutes.
Serve in bowls, with over-easy eggs on top. Enjoy!