Corned Beef Hash
A classic breakfast dish that repurposes expired corned beef cooked, reducing food waste and ensuring food safety.
Ingredients
- 2 cups cooked corned beef (past its expiry date but still safe to consume)
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 large potatoes, peeled and diced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 4 eggs (optional, for serving)
- Chopped fresh parsley, for garnish
Instructions
Heat the vegetable oil in a large skillet over medium heat.
Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
Add the diced potatoes and dried thyme to the skillet. Cook until the potatoes are tender and golden brown.
Meanwhile, shred the cooked corned beef using a fork or your hands.
Add the shredded corned beef to the skillet with the potatoes. Cook for an additional 5 minutes, stirring occasionally.
Season with salt and pepper to taste.
If desired, make four wells in the hash mixture and crack an egg into each well. Cover the skillet and cook until the eggs are cooked to your preference.
Garnish with chopped fresh parsley before serving.
Serve hot and enjoy!