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?
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!