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Corned Beef Hash with Roasted Vegetables - Recipe

Here's another versatile leftover corned beef recipe that can be served as a breakfast main dish or even a dinnertime entree. This hash recipe features pan-fried corned beef and roasted vegetable patties topped with a poached egg. Delicious!
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Corned Beef Hash with Roasted Vegetables Recipe
  • Preheat oven to 350°.
  • Place the first six ingredients in a large bowl and toss.
  • Transfer to a large baking sheet that has been covered with foil.
  • Sprinkle vegetables with salt and pepper.
  • Roast until vegetables are soft, approximately 45 minutes.
  • Boil potatoes in a medium pot until tender, 20-30 minutes. Drain.
  • Mash 2 of the potatoes. Cut the remaining four potatoes into small cubes.
  • Place roasted vegetables, mashed potoates and corned beef in the food processor.
  • Pulse until coarse puree forms.
  • Transfer to a large bowl and add in the diced potatoes.
  • Mix all together.
  • Form mixture into 8 patties, approximately one cup each, 1/2 inch thick.
  • These can be made one day ahead, covered and chlled until ready to cook.
  • Melt three tablespoons of crisco in a skillet.
  • Add four patties, cook until heated through and browned, approximately five minutes each side. Do not cover.
  • Try to only flip once as they are soft at first and may fall apart.
  • Repeat with three tablespoons of crisco and the last four patties.
  • Pour enough water in another skillet to a two inch depth.
  • Add one teaspoon salt, bring to boil, reduce to a simmer.
  • Crack eggs, one at a time, into the water. Do four eggs at a time so that they don't stick together.
  • Cook until the whites are set but the yolks are soft, approximately four minutes.
  • Place one patty on a plate.
  • Using a slotted spoon, place one drained egg on top of each patty and serve.
Servings: 8
-1 medium onion - cut into chunks
-2 leeks - sliced thin
-1 beet - diced
-1 large carrot - chopped
-1/2 red pepper - cut into strips
-1 tablespoon olive oil
-6 red skinned potato - unpeeled
-1 1/2 pounds cooked corned beef - chopped
-6 tablespoons crisco - divided
- salt and pepper to taste
-8 large eggs