Brunch Beef Hash Recipe
- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 10 minutes
This quick and easy recipe is a great way to utilize leftover corned beef and potatoes. Just chop up the beef and potatoes and fry with onion before topping with feta cheese and a poached egg. In less than 30 minutes, you’ll feel like you’re dining al fresco at a great café!
Tip: If you don’t have leftover potatoes, you can cook up a batch of potatoes and set them aside while you prep the other ingredients.
For the Hash:
- 2/3 - 3/4 lb. leftover New Zealand grass-fed corned beef (Tip: Look for the Taste Pure Nature Logo)
- 2 tablespoons olive oil
- 4 medium tomatoes
- 1 onion, finely chopped
- 1 red bell pepper, medium diced
- 2/3 – 3/4 cups leftover Yukon Gold potatoes, medium diced
- 3 tablespoons basil pesto
- 2 cups arugula
- 1 cup feta cheese, crumbled
- 4 eggs, poached
- 2 tablespoons basil pesto
- 2 tablespoons balsamic glaze
For the Hash:
- 1. Heat the oven to 400° F. Line a baking sheet with aluminum foil.
- 2. Place tomatoes on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper.
- 3. Roast the tomatoes in the oven for 15-20 minutes, or until the skin begins to bubble.
- 4. While the tomatoes roast, heat olive oil in a frying pan over medium heat. Add the onions and bell pepper and cook for 2 minutes.
- 5. Add the corned beef, potatoes and basil pesto and stir until the corned beef and potatoes are warmed through.
- 6. Place a handful of arugula on a plate. Add hash to the plate and top with a poached egg. Garnish with feta cheese and a roasted tomato.
- 7. Drizzle basil pesto and balsamic glaze on top. Serve immediately.