Corned Beef Hash with Roasted Vegetables Recipe
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Here's another versatile leftover
corned beef recipe
that can be served as a breakfast main dish or even a dinnertime entree. This
features pan-fried corned beef and roasted vegetable patties topped with a
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1 medium onion - cut into chunks
2 leeks - sliced thin
1 beet - diced
1 large carrot - chopped
1/2 red pepper - cut into strips
1 tablespoon olive oil
6 red skinned potato - unpeeled
1 1/2 pounds cooked corned beef - chopped
6 tablespoons crisco - divided
salt and pepper to taste
8 large eggs
Preheat oven to 350°.
Place the first six ingredients in a large bowl and toss.
Transfer to a large baking sheet that has been covered with foil.
Sprinkle vegetables with salt and pepper.
Roast until vegetables are soft, approximately 45 minutes.
Boil potatoes in a medium pot until tender, 20-30 minutes. Drain.
Mash 2 of the potatoes. Cut the remaining four potatoes into small cubes.
Place roasted vegetables, mashed potoates and corned beef in the food processor.
Pulse until coarse puree forms.
Transfer to a large bowl and add in the diced potatoes.
Mix all together.
Form mixture into 8 patties, approximately one cup each, 1/2 inch thick.
These can be made one day ahead, covered and chlled until ready to cook.
Melt three tablespoons of crisco in a skillet.
Add four patties, cook until heated through and browned, approximately five minutes each side. Do not cover.
Try to only flip once as they are soft at first and may fall apart.
Repeat with three tablespoons of crisco and the last four patties.
Pour enough water in another skillet to a two inch depth.
Add one teaspoon salt, bring to boil, reduce to a simmer.
Crack eggs, one at a time, into the water. Do four eggs at a time so that they don't stick together.
Cook until the whites are set but the yolks are soft, approximately four minutes.
Place one patty on a plate.
Using a slotted spoon, place one drained egg on top of each patty and serve.
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