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Corned Beef Hash with Brussels Sprouts

If you have leftover corned beef, this hash is a must! Can be served with eggs or on its own, and easily scales up to feed a crowd.
Course Breakfast, Brunch
Type American

What You'll Need

  • 6 ounces corned beef cooked and diced
  • 2 medium Yukon gold potatoes diced
  • 6 Brussels sprouts trimmed and thinly sliced
  • 1 Shallot small diced
  • 2 Tbsp whole-grain mustard
  • ½ tsp coarse ground black pepper
  • 3 Tbsp olive oil
  • 1 Tbsp white vinegar

What to Do

  1. In a medium pot, combine the potatoes, vinegar, enough water to cover the potatoes by 1-2”, and a big pinch of salt. Bring to a boil, cooking them until the potatoes are tender and easily pierced with a fork, about 10 minutes. Drain, then set aside.
  2. While the potatoes are boiling, heat 2 Tbsp olive oil to a skillet over medium-high heat. Add the diced corned beef and saute, stirring frequently, until the edges are slightly crispy, about 3-4 minutes. Remove from the skillet with a slotted spoon and set aside.
  3. Add an additional tablespoon of olive oil to the pan, then add the boiled potatoes. Saute, stirring frequently, until the potatoes are crispy on all sides, about 8-10 minutes. Remove from the skillet and set aside.
  4. Add the remaining tablespoon of olive oil to the skillet. Add the sliced Brussels sprouts and diced shallot, and cook, stirring frequently, until the vegetables are softened and the Brussels sprouts have a slight char around the edges.
  5. Add the corned beef and potatoes back to the skillet, along with the whole-grain mustard and black pepper. Stir to combine. Season with salt if necessary.