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Breakfast for 4

Corned Beef Hash with heavy cream

Potatoes, sprouts, corned beef, and cream cook in one skillet before eggs finish on top with crisp edges.

$2.64per serving $$
40 minstart to table
4servings

British and IrishBudgetBreakfastsLunchesOne-pot

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 2 russet potatoes
  • 2 tbsp minced shallots
  • 1/2 lb brussels sprouts
  • 2 cups cooked corned beef
  • 1 cup heavy cream
  • 1 tsp worcestershire sauce
  • 1 tsp sea salt (optional)
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp unsalted butter
  • 4 eggs
  • 4 slices crusty bread (optional)

Steps

  1. Toast the bread in a large skillet over medium heat for 2 minutes per side, then set it aside.
  2. Heat the olive oil and butter in the skillet over medium heat.
  3. Cook the potatoes and shallots with 2 tablespoons of water for 12 minutes, covered.
  4. Add the Brussels sprouts and cook for 5 minutes.
  5. Stir in the corned beef, cream, Worcestershire sauce, salt, and pepper, then simmer for 5 minutes.
  6. Make four wells in the hash and crack in the eggs.
  7. Cover and cook for 8 minutes, until the eggs are firm and the hash reaches 160 F.

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