Corned Beef Hash with Brussels Sprouts

Description:

Our corned beef hash recipe gets a little fancy — with Brussels sprouts (they’re basically tiny cabbages, making this recipe kind of like corned beef and cabbage 2.0 (kind of genius, right?) with cream and shallots — but fundamentally our hash recipe is all about crispy, salty pan-fried potatoes and a perfectly fried egg.

Ingredients:

2 russet potatoes, 1/2 inch diced

2 tablespoons olive oil

2 tablespoons shallots, minced

1/2 jar J&A Pickled Dill Brussels Sprouts, well drained and cut in half.

2 cups cooked corned beef, diced

1 cup heavy cream

1 teaspoon Worcestershire sauce

2 teaspoons salt

1 teaspoon pepper

2 tablespoons butter

4 eggs

4 slices crusty bread, optional

Directions:

1. Place a 10-inch nonstick sauté or cast-iron pan over medium-high heat. Heat the olive oil and add diced potatoes.


2. Sauté for 15 minutes or until potatoes begin to brown slightly and begin to become tender.


3. Add the shallots and sauté for 5 minutes.


4. Add corned beef and Pickled Dill Brussels Sprouts, sauté for 5 minutes longer.


5. Stir in cream, Worcestershire sauce, salt, and pepper. Simmer until most of the liquid has evaporated and the cream has thickened enough to bring the hash together (about 5 minutes).


6. In a separate sauté pan, fry the eggs in melted butter over medium heat.


7. Toast bread and cook eggs to desired doneness.


8. Spoon hash onto plates and serve topped with egg and toast on the side.