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Corned Beef Hash by Thyme & Table

Corned Beef Hash

Ingredients

2 lbs corned beef brisket

Spice packet, or 2 Tbsp pickling spice and 2 bay leaves

4 cups beef broth

¼ cup worcestershire sauce

4 carrots – diced

2 tsp garlic powder

4 cups potatoes – diced

2 red onions – diced

8 eggs

2 tsp paprika

4 Tbsp olive oil

Salt and pepper to taste

Directions

Place corned beef in a stock pot, add beef broth, worcestershire sauce and spice packet. Bring to a boil, cover, and reduce to a simmer. Cook for 1 hour and 40 minutes (or 50 minutes per pound).
Add potatoes, cover and cook for an additional 15 minutes or until potatoes start to soften.
Add carrots, season with salt and pepper, cover and cook for another 15 minutes until all vegetables are tender.
Remove from heat and drain liquid from the pot. Place corned beef on a cutting board to rest for 15 minutes before cutting into cubes. Meanwhile, preheat oven to 350°F.
Heat olive oil in a large pan on medium heat. Depending on the size of your pan, you may want to do just half of the ingredients at a time from this step forward. Add red onions and cook for one minute.
Add corned beef, potatoes, carrots, garlic powder, and paprika. Saute until potatoes are crisp.
Create wells in the pan for your eggs and crack in the eggs. Bake for 7 to 10 minutes or until whites are cooked.
Garnish with parsley and serve.

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