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Brad's corned beef hash I always cook extra corned beef on st Patrick's day because this is my favorite breakfast. The most common hash variations involve substituting different kinds of meat for the corned beef. Pastrami hash is a New York deli mainstay. You can cook Brad's corned beef hash using 7 ingredients and 5 steps. Here is how you cook that.

Ingredients of Brad's corned beef hash

Prepare 3 of medium potatoes.
You need 1/2 of LG red onion.
It's 2 cups of left over corned beef, shredded.
Prepare of Sea salt and black pepper.
Prepare 2 tbs of cider vinegar.
It's of Eggs.
You need 1 1/2 tbs of minced garlic.

Other variations include barbecued beef brisket, prime rib, braised beef short ribs, pulled pork, chorizo, and even roasted chicken or duck. Eggs Benedict with Corned Beef Hash. Guy Fieri gets a corned beef hash recipe that has been the chef's lifelong quest. Chopped up a medium sized yellow onion.

Brad's corned beef hash step by step

Wash potatoes. Quarter lengthwise. Slice very thin..
Melt 2 -3 tbs butter in a large frying pan. Add potatoes and onions. Fry over medium heat. Stir fairly often. Just so potatoes don't brown too fast..
When potatoes get tender and start to brown, add salt pepper and garlic. Continue to cook until potatoes brown and start to get crispy..
Add vinegar and scrape up any char that is sticking to the pan. Add corned beef and heat through..
Fry a couple eggs however you prefer them. Serve immediately with hot sauce if desired. Enjoy..

I also buy an extra piece of corned beef for hash, but I cook extra potatoes for the hash. I put it all in my meat grinder with onion alternating the meat, onions and potatoes. Put it an a large bowl and mix well. I separate it and put it in zip lock bags and put in the freezer for future use. It can be made with fresh, frozen, canned or leftover corned beef.