A friend of mine gave me an All-Clad eight-inch non-stick frying pan years ago, and it’s had a good run in my small galley kitchen. I don’t have a gas stove, so I find myself using my Black and Decker single burner range to make quick and efficient meals. You have to be creative in small kitchens, so between my Hamilton Beach grill, my Handy Chopper and my Oster convection oven, I do pretty well.
Let’s not forget the infamous Crock Pot, which I should really use more often. With the right seasonings, corned beef and cabbage with potatoes and onion turn out great in a crockpot, and this year it was nice to come home to after a day of work. But then I had a few bites and asked myself why I made all this food.
A hearty breakfast is a perfect way to use leftover corned beef, cabbage and potatoes. Add a fresh, sunny-side-up egg, and you’re good to go, lads and lassies!
Corned Beef Hash and Egg
1 cup leftover corned beef chopped in 1-inch cubes.
1 cup leftover potatoes, quartered
Chopped leftover cabbage and onion if you have, or chop 1 small onion
In a small non-stick or cast iron pan, heat 3 tablespoons butter, add leftover chopped cabbage and onion or start with small diced onion and cook till translucent. Add a dash of red pepper flakes for a bit of heat. Add chopped corned beef and potatoes and spread evenly in pan. Press down on mixture to sizzle and brown, turn after about 5 to 10 minutes to brown other side or until corned beef and potatoes are nice and crispy. Make a well in center of pan and crack one fresh egg. Allow whites to set, remove from heat and cover 5 minutes while egg cooks. Top with cracked pepper, a handful of chopped parsley and garnish with a sprig of rosemary.
More photos and recipes by Doug Young.