Corned beef hash revisited – a delicious lunch

I work from home and I have to say lunch is usually yogurt eaten at my computer chased by a few handfuls of m&ms (side note – my keyboard is full of crumbs – it’s really gross. does anyone have a solution? It is beyond the scotch tape slid in between the keys technique…) . Then I am so starving that while I am thinking about getting dinner situated at 5 or so, I eat so much while making dinner I barely have an appetite for the finished product.

Today I decided to take 20 minutes and make a decent lunch and eat at the kitchen table. I had leftover corned beef from St. Patrick’s Day and was trying to decide what to make when I remembered my mom’s corned beef hash she used to prepare when I was little. Notice I said “prepare” as this was hash from a can and I was not a fan. Then she topped it with poached eggs – the only part of the meal I enjoyed.

I made my own hash with leftovers in the fridge – topped by a fried egg. For me, fried eggs make everything better; one of my favorite meals is steamed asparagus topped with a fried egg and some Parmesan cheese – a great solo meal.

So for my Not-Canned Corned Beef Hash (this would make a great breakfast or brunch too), I sauteed some chopped onion in a frying pan in olive oil and added one half of a chopped leftover baked potato. I added some salt and pepper and sauteed for a few minutes, until the potato got slightly browned, then I threw in some leftover cooked broccoli (chopped peppers would be good too) and and a handful of the leftover corned beef, chopped up. I sauteed that for a minutes, until it was all warm, then I squished it over to the side of the pan and fried the egg right in the same pan. To plate it, I put the hash on the plate, topped with the fried egg, and added some more s&p. It was delicious and I am sure it will carry me through until dinner. Although I still had some m&ms. Oh well.

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Rachael Ray