Updated March 17, 2009
Originally posted April 8, 2007
What to do with all those leftovers from that Corned Beef dinner?
I know what you’re thinkin’:
Corned Beef Hash with Fried Egg
We took half of our leftover corned beef and diced it up. Peeled and diced a couple of potatoes (since we mashed the boiled potatoes to make colcannon instead). Diced up a couple of peeled russet potatoes. Sliced up one onion.
Heated up some oil in my trusty cast iron skillet. First I fried up the onion until it was soft and translucent. Then I tossed in the potatoes, seasoned with salt and pepper, and let those sizzle in the pan until they started to brown.
Next I added the corned beef and mixed it in to distribute evenly. I didn’t want to turn it too much because I wanted the bottom part to get all nice and carmelized-crusty (“carmelusty”?).
“Carmelusty” Corned Beef Hash
Removed the corned beef hash from the pan and then fried a couple of eggs. Topped the hash with the eggs, and this became dinner for the kids.
The kids? Well then what did the adults eat?
Adult Food
In our Corned Beef post, Annie talked about how the only corned beef she knew about growing up was corned beef hash in a can. Her Mum would mash it up, mix it with egg, and fry it with shallots. So we wanted to recreate the dish using our real corned beef.
First thing we did was to thinly slice up four shallots.
Next, we took half the corned beef and finely minced it. I’d say it came to about two cups of corned beef.
We beat together five eggs, then added the corned beef to the eggs. We also took a little chile pepper from our garden, sliced that up thinly, and added that to the corned beef and egg mixture.
This time, we used a non-stick frying pan. Started off by frying the shallots in a little bit of oil until they began to turn brown. Then we poured the egg and corned beef mixture on top of it. (Five points for spotting the chile pepper!)
We fried this until the eggs were cooked through and lightly browned. Then plated it up. I guess I would call it a “corned beef egg fu yong”, except without all that gloppy fu yong sauce. Annie calls it an "omelet thingy". Obviously, and advanced culinary term. 😉
Corned Beef Egg Fu Yong / Omelet Thingy
So there you have it. Two quick and easy recipes using leftover corned beef. Which one tastes better?
Honestly, I like them both. The corned beef hash is great, with the carmelusty fried potatoes and beef. The corned beef egg fu yong is also pretty tasty, with all that yummy fried egg plus the nice chili pepper bite.
I hope you get to try these recipes out yourself!
Aloha, Nate
>Annie… I miss you so much. I have never had corned beef hash, but this looks good. I’m gonna try it the next time I fix corned beef.
Love to you and your family.
~Althea
>The “carmelusty” one looks AWESOME!!
>Nate and Annie, thanks so much for the great corned beef recipe and pics. I couldn’t wait for St. Patty’s Day to try it out on the family, so I made it last night. It was a smash. My only regret is that there was none left to try with corned beef hash. With the rest of them already chiming for more, I don’t think that will be a problem. Keep’em commin Annie! ~Amanda
>camrelusty looks great. i would put 2 eggs on that bad boy cus im an egg whore. thanks for sharing!
>Love the carmelusty recipe. I’ll have to try it with our leftovers (we are actually eating at friends tonight but have our own corned beef in the crock pot!).
When I was growing up, corned beef hash in a can was a staple….
>Those are tasty looking ways of enjoying leftover corned beef!
>…carmelusty… oh my, have you two considered therapy for adjective addiction?
>I was so happy to find your blog (and that recipe for kalua I linked to). I grew up in Hawaii and live in New York now, so this is a great resource for me when I get cravings!
My family always made corned beef hash patties. My mom would boil some potatoes the night before, wake up in the morning, chop and saute an onion, roughly mash the potatoes, add the onion and corned beef and make 4 inch wide patties. Cook over medium heat until the bottom is caramelusty, flip, brown, slide onto a plate and eat with ketchup and steamed rice. Rice separate from ketchup, of course.
>Carmelusty! I love that!
Our problem is that we never have leftover corned beef. Even when I think we have leftovers, the next day I’ll open the fridge and the leprechauns will have taken off with it. I’ll have to double the size of our next corned beef and hide some of the leftovers to try your carmelusty recipe.
>@all – thanks for your comments!
@Amanda – great to hear you tried out our recipes. Next time, save some extra beef, or buy a bigger brisket!
@Mrs L – let us know how it turns out for you!
@Lauren – glad you came! Hope you use more of our recipes in your home.
@Jenster – watch out for those tricky leprechauns!
>Make mine SUPER carmelusty!
>Don’t you love leftovers and the things you can do with them?
>The hash looks great! I mjust made some last night. I grew up eating the canned stuff too, and decided for once I’d make my own, and it was so much better! I’ve never eaten it with fried eggs on top though.
>Hey Annie,
I mentioned you in my most recent post:
http://bigboldbeautifulfood.blogspot.com/2009/03/filipino-corned-beef-hash-with-garlic.html
Thanks for taking me back to my childhood in your post about the canned corned beef!
>@Carolyn – you got it!
@Sid – leftovers are ALL I eat for lunch!
@Rachelle – eggs, potato and meat go together any time of the day!
@Ninette – you’re welcome, and thanks for the mention on your blog! We love the extra attention 😉
>thanks for this great recipe! i bet i am going to love this 🙂 will try it some day
>Gosh, I love that egg. Imagine the runny yoke into the hash…yumzzzz..
I tried these recipes this year after St. Patty’s day with all the leftover corned beef I had and they were excellent!
Thanks, Samantha!