Corned Beef Hash with Dijon Mustard Cream Sauce

Homemade Corned Beef Hash with Dijon Mustard Cream Sauce is made from the leftovers of a traditional boiled dinner. Hearty and delicious, top it with an egg for a tasty breakfast or brunch!

Course Breakfast, Entree

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 1095kcal

Author Karrie | Tasty Ever After

Ingredients

FOR THE HASH:

2 tablespoons olive oil or fat of choice
2 cups leftover cooked corned beef, cubed cubed
2 cups leftover cooked potatoes, cubed (can also use any leftover veggies from cooking corned beef dinner: like cabbage, onions, carrots, parsnips, etc)
salt and pepper to taste

FOR THE DIJON MUSTARD CREAM SAUCE:

1 cup half & half
4 teaspoons dijon mustard
salt and pepper to taste

US Customary - Metric

Instructions

FOR THE HASH:

Heat 2 tablespoons of oil in a large skillet and over medium heat.In a large bowl, add the beef, potatoes, and cabbage; stir well to combine. Season with salt and pepper to taste. Spread mixture evenly in the heated pan and let a brown crust form on the bottom (about 5 minutes). Turn over to brown the other side (about another 5 minutes). While the hash is cooking, make the cream mustard sauce.

FOR THE DIJON MUSTARD CREAM SAUCE:

In a small saucepan, over medium heat, whisk together the half and half and mustard. Continue to cook, whisking occasionally, until slightly thickened, about 5 minutes. Be careful not to boil or the mixture will curdle. Season with salt and pepper.
Divide the hash between four plates, top with eggs, and drizzle with the dijon mustard cream sauce. ENJOY!!!

Nutrition