Corned Beef Hash

When I was little, corned beef hash was actually a Christmas breakfast tradition from my mom’s family.

But…we used the canned stuff.

Which is why I remember hearing a very sarcastic comment from my dad about only continuing those traditions that are good ones, and we all knew what he was talking about.

The next year, we did not have hash for Christmas breakfast.

I’d love to tell you that we found some new glorious tradition, but that is not the case.

So this year Janelle and I had talked about doing some corned beef recipes for St. Patrick’s Day, and the hash is the first thing that came to mind.

I thought, there must be something better than the canned stuff. And, um, yes there is.

Much better.

Not even comparable.

First of all, I made a whole corned beef brisket in the crock-pot and I knew before it was done cooking that this was going to be delicious.

It was!

And I found so many uses for it.

I put it in salads, and sandwiches, and Janelle put it in quesadillas, with poutine, and in these adorable appetizers.

But, really I was most excited to try it in this hash.

I ended up making it more than once, and I’m hoping that maybe the next time my family is together for Christmas, they will give it a try again.

Because I’m thinking I may have discovered why it became a tradition in the first place (unless it started as canned, then I’m not sure why).

To go with the potatoes and corned beef, I made a sauce that has a little kick, but really brings things together.

Then add an egg (we like fried with a little bit of runny yolk) and you’ve got a perfect breakfast for any holiday or just regular weekend.