Corned Beef Hash Recipe

Inspired by Vivian

Time45m

Serves4

fried potatoes, cabbage, mirepoix, whole grain mustard & guinness sauce, fried eggs

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Ingredients

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Main Ingredients

3 cups Potatoes, diced

2 cups Cabbage, shredded

1 cup Onion, diced

1 cup Carrot, diced

1 cup Celery, diced

2 cups Corned beef, diced

2 tablespoons Whole grain mustard

1 cup Guinness beer

4 large Eggs

3 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Method

Cooking Instructions

Prepare the Potatoes

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt and black pepper. Cook until they are golden brown and tender, about 10-15 minutes. Remove from skillet and set aside.

Cook the Mirepoix

In the same skillet, add another tablespoon of olive oil. Add the onion, carrot, and celery. Sauté until the vegetables are soft, about 5-7 minutes.

Add Cabbage and Corned Beef

Stir in the shredded cabbage and diced corned beef. Cook for another 5 minutes until the cabbage is wilted.

Combine Ingredients

Add the cooked potatoes back into the skillet. Stir in the whole grain mustard and Guinness beer. Mix well to combine all ingredients and let simmer for about 5-10 minutes.

Fry the Eggs

In a separate pan, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the pan and fry to your desired doneness.

Serve

Plate the corned beef hash and top each serving with a fried egg. Enjoy your corned beef hash warm!