Sunday, March 20, 2016
Corned Beef and Cabbage Hash with Eggs
This is a savory good way to use up those St Patrick's Day leftovers. I don't know why I never thought of it before!
Leftover corned beef- about 3/4 - 1 cup, chopped
2 slices bacon, chopped
1/2 cup leftover chopped cooked cabbage
2 scallions, green and white parts, chopped fine
leftover cooked potatoes, cubed, 3/4 - 1 cup
2 tbsp butter
In an oven-proof skillet heat the butter until melted and add the bacon and corned beef. Cook until bacon is crisp, then add the potatoes and stir gently. Cook a few min and add the scallions and cabbage. After a few minutes carefully crack each of the eggs. Bake in a preheated 350 degree oven for about 10 min until eggs are set. If you want them runny, take out now. If you like them cooked through, wait another 1-2 min. Salt and pepper the eggs and serve.