Adapted From the Cabot Creamery Website
Serves 4 Total Time; 40 Minutes
Ingredients:
- 2 Tablespoons butter
- 2 cups rough chopped or shredded corned beef
- 3 cups of assorted cooked vegetables (onion, potato, carrots, turnips, cabbage, etc.), chopped
- 1 cup cooked beets, chopped
- 1 cup sharp cheddar cheese, shredded
- Salt and pepper to taste
- 4-8 eggs
- (optional) finish with apple cider vinegar, horseradish, and/or chopped parsley
Directions:
- Heat an 8-10” cast iron pan to medium-high and melt the butter. Combine chopped corned beef and vegetables in a large bowl, mixing to distribute evenly. Add the meat and vegetables to the pan and let them sit undisturbed for 5 minutes allowing a nice crust to form. Turn the hash over carefully. When you notice a nice crust forming and the hash is heated through, sprinkle a handful of shredded cheddar on top, turn off the heat and place a lid over the top to melt the cheese and keep the hash warm.
- Heat another pan for the eggs. Add butter to melt and fry your egg(s) the way you like them, sunny side up, over easy or even scrambled. Top the hash with the eggs in the pan and serve from there or plate the hash and top with eggs. Serve with a side of apple cider vinegar, horseradish, and parsley if desired.