Corned Beef Hash Frittata
I love corned beef. I eat it every chance I get. I don’t care if it’s thinly sliced cold cuts, a brisket served with cabbage or diced with potatoes. As long as I get to eat it, I’m happy. My favorite version is brisket form, though. See, with a corned beef brisket you’re almost always guaranteed leftovers, which, as I’m sure you’ve guessed, makes me super happy.
There’s only one problem with leftovers: how do you prepare them. Sure, you could just warm up the brisket and have the same dinner two nights in a row, but I prefer to take the meat and create something totally new with it. That’s how I got this delicious frittata. But let me back track a bit.
My first experience with corned beef was out of the can in hash form. Every so often as a special treat my dad would crack open a can of Libby’s on a Saturday or Sunday and fry it up for breakfast with a couple eggs. I remember how much I loved it. But then one night around St, Patrick’s Day my mom made a corned beef brisket. She braised it on the stove with some potatoes and I was instantly in love. The meat was rich and had so much flavor. I knew that was the only way to eat corned beef. (Unless it’s on corn rye with cold slaw and a little Russian dressing.)
Ever since I became an adult, I always grab a big corned beef brisket and braise it for St. Patrick’s Day. It’s always delicious and there’s always leftovers. So, last year I took those leftovers and decided to do what my dad used to and make it for breakfast with eggs. While my dad always served his corned beef hash with fried eggs, fried eggs aren’t really my thing. I actually prefer them scrambled. So, while I could make a corned beef scramble, a frittata is more filling and and a better way to start off that little leprechaun holiday this weekend. Not only is it delicious, it’s also a great base, which means you’ll have something in your stomach when you head to your local Irish pub for a drink on this drunkest of all holidays.
So, on Friday go ahead and make that corned beef and cabbage for dinner. Just make sure you save some so you can whip up this easy breakfast and start St, Patrick’s Day off right.
Ingredients
- 1 large potato, peeled and chopped
- 8 eggs
- 1 pound leftover corned beef brisket, shredded
- 1 cup low-fat milk
- salt and pepper to taste
- 2 tablespoons butter
- 1/2 cup red onion, chopped
Instructions
- Preheat oven to 400 degrees F.
- Fill a large sauce pan with water, bring to a boil and cook the potatoes for about 5 minutes until slightly tender. Drain and set aside.
- Whisk together the eggs, milk, salt and pepper and set aside.
- In a large oven-proof saute pan, melt the butter over medium-high heat. Add the onion and cook until tender, about 3 minutes. Stir in the shredded corned beef and chopped potatoes. Pour the egg mixture over the everything in the pan. Place the pan in the oven and cook until the eggs are set and a nice golden brown, about 30 minutes
- Slice into wedges and serve.
