You can’t enjoy St. Patrick’s Day weekend without a good serving of corned beef hash! This is my husband’s favorite breakfast. It’s quick, easy, and under $6!
| Prep Time | 1 Minute |
| Cook Time | 15 Minutes |
| Servings |
people
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Ingredients
- 1 12 oz can Corned Beef sliced into 1cm thick slices
- 3 Cups Souther Style Hash Browns frozen potato cubes
- 2 Tablespoon Bacon Grease butter or oil will work as well
- 2 Tablespoons Ketchup
- 3 Tablespoons Bar B Q Sauce I like to use one with a little spice, it really adds a lot to the dish
- 1/2 Teaspoon Black Pepper
- 1/2 Teaspoon Salt
- 3 Eggs
Ingredients
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Instructions
- Add 1 tablespoon bacon grease and corned beef to pan. Cook on medium to high heat for 1-2 minutes until it starts to crisp/stick to the bottom of the pan.
- Flip the meat and add the potatoes. The slices of corned beef will start to crumble as you flip them. This is ok. You will want everything to be evenly mixed when it's done.
- Cook covered, stirring every 2 minutes or so for 6 minutes, until the potatoes are thawed.
- Add ketchup, BBQ sauce, pepper, and salt and stir to combine.
- Continue cooking, uncovered, for about 5 more minutes or until it starts to crisp.
- Dish the corned beef hash into 3 bowls. Add the rest of the bacon grease to the pan and fry the eggs. Top each bowl with an egg. Enjoy!
Recipe Notes
Recipe Cost $5.62
