Corned Beef Hash with Brussels Sprouts
This is a great way to use those St. Patrick's Day leftovers, and a great cure if your festivities went on a little later than they should have. Substitute smoked salmon for the corned beef for a unique twist on this recipe.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
1 cup leftover corned beef, diced
1 cup leftover potatoes, cooked and diced
1 cup leftover onions, cooked and diced
1 cup Brussels Sprouts, ends trimmed and quartered
2 eggs
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
1 cup leftover potatoes, cooked and diced
1 cup leftover onions, cooked and diced
1 cup Brussels Sprouts, ends trimmed and quartered
2 eggs
1 tablespoon olive oil
1 tablespoon fresh parsley, chopped
Salt and pepper, to taste
Directions
Preheat the oven to 400 degrees.
Quarter brussels sprouts and coat in olive oil and sprinkle with salt and pepper.
Place brussels sprouts in baking dish along with leftovers (potatoes, onions, and beef) in oven for about 15-20 minutes.
Once sprouts are cooked through, turn your broiler on high and place dish on the bottom rack for about five minutes.
While hash is cooking, prepare your eggs however you like.
Top hash with eggs, garnish with parsley, and season with additional salt and pepper, to taste.
Quarter brussels sprouts and coat in olive oil and sprinkle with salt and pepper.
Place brussels sprouts in baking dish along with leftovers (potatoes, onions, and beef) in oven for about 15-20 minutes.
Once sprouts are cooked through, turn your broiler on high and place dish on the bottom rack for about five minutes.
While hash is cooking, prepare your eggs however you like.
Top hash with eggs, garnish with parsley, and season with additional salt and pepper, to taste.
Looking for inspiration? Try these recipes:
Mediterranean Barley Salad
Kielbasa, Bean and Veggie Soup
Stacked Nachos
