Corned Beef Hash With Apples and Mushrooms

4 Servings
45 min

Homemade corned beef hash with potatoes, apples, and mushrooms. This easy to make recipe is perfect for breakfast with a runny egg on top.

If someone asked you what your favorite meal of the day was, what would you say? You would think it would be a hard choice for me since I love all food, but breakfast is my favorite for sure. You could say that breakfast and I go together like eggs and bacon. Okay that was really corny, I know, but it’s true!


All my life, I have been blessed with Sunday brunches that my mom hosts. It’s a big feast filled with sourdough pancakes, hash browns, bacon, all those amazing breakfast dishes. So you could say that breakfast is in my blood. In addition to loving breakfast foods, I love mimosas. The go-to brunch drink and the perfect choice for a  brunch bar.

When my mom is not hosting brunch, my husband and I have our own breakfast traditions. When we lived in Multnomah Village, a cute little place packed with little shops and great restaurants we used to walk to the village and have breakfast. It was one of my favorite Sunday morning traditions. They have an amazing corned beef hash on the menu and I would get it with, you guessed it a mimosa.


Now that we live at the homestead, our breakfast tradition has turned into us staying in and making breakfast in the kitchen. It’s still one of my favorite Sunday morning traditions. Since we are no longer walking distance from that delicious corned beef hash, I have no other choice but to make it myself. Oh darn, I have to spend more time making yummy foods.

There is something about a hearty corned beef hash with a running egg on top. It’s hearty, filling flavorful and for me, is a bit of a comfort food.


When making this corned beef hash, I wanted to go a little out of the ordinary. Potatoes, onions and garlic are a must of course, but I wanted it to have a little freshness and be earthy at the same time. Fresh apples add a little sweet crunch. Small cremini mushrooms mixed with the corned beef, onions and parsley and topped with a runny egg.


If you are a breakfast fanatic like me, check out these roasted  portobello mushrooms with salmon and poached eggs or  puff pastry baked eggs.

Corned Beef Hash With Apples and Mushrooms

Recipe details

  • 4  Servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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Ingredients


  • 3 tablespoons butter
  • 1 small onion chopped
  • 2 garlic cloves, chopped
  • 1 1/2 cups peeled and cubed potatoes
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 2 cups precooked and shredded corned beef
  • 1 1/2 cups cubed apples
  • 1 cup sliced mushrooms
  • 1/2 cup chopped parsley
  • salt & pepper

Instructions


Melt butter in a large skillet over medium heat. Add the onions and garlic and cook until translucent. About 4-5 minutes.
Reduce the heat to medium-low and add the potatoes, thyme, and oregano. Season with pepper.
Allow the potatoes to cook, stirring occasionally for about 20-25 minutes or until the potatoes are soft.
Add the corned beef, apples, and mushrooms. Turn the heat back up to medium and allow to cook for another 5 minutes, stirring frequently.
Add parsley and stir until combined.
Fry the eggs until the white is set and the yolk is still runny. Top the hash with a fried egg and enjoy!

Kaylene
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