TGIF! This past week has been particularly hectic – poor Jack has been up for work before dawn almost every day this week! So we’re looking forward to a quiet weekend of sleeping late (or as late as we can with a six-year-old) and just plain relaxing! One of my favorite things about these kinds of lazy weekends is enjoying a nice, big hearty breakfast that includes this yummy Corned Beef Breakfast Hash, some eggs, and a big pot of freshly brewed coffee!
This recipe is a new and improved version of a corned beef breakfast hash that Jack used to make many years ago while working at a local restaurant. Back then, the chefs used dry potato flakes to hold the hash mixture together. But our version is a combination of tender corned beef, and mashed white and sweet potatoes that add wonderful flavor, but also act as a binder so the hash crisps up nice and firm! Jack’s recipe also includes chopped and sautéed leeks which are wonderful paired with the corned beef. Topped with a cooked egg – breakfast is ready!
This recipe uses an entire corned beef so it makes enough to serve a family of eight, or a crowd for brunch (or perhaps, four very hungry men with very large appetites!). Feel free to cut the recipe in half if you are able to find a smaller corned beef at your market – or you can make an entire batch of this corned beef breakfast hash and freeze half for another day.
Enjoy the weekend everyone!