Good Morning Corned Beef Hash O’Brien

Early one morning, as I was reorganizing our big freezer in the garage, I came across a Corned Beef Brisket. It got me to thinking about breakfast and Corned Beef Hash.

So naturally, I thawed out the corned beef. Then early the next morning, I decided to cook the corned beef in my Instant Pot. I had every intention to cook the corned beef, chop a few potatoes and whip up hash for my breakfast after the guy headed off to work. So as the garage door closed behind them, I started the corned beef cooking.

But then the guilt crept in – making corned beef hash just for me was selfish. Kiddo and Hubby both liked a good corned beef hash. Well, I reasoned, I’ve already pushed the start button. I’m committed to make the corned beef. That might be, but it didn’t mean I needed to complete the hash. So once the beef had cooked, it was cubed and put away for the weekend.

So glad I did. Love it when we can enjoy a tasty breakfast together. Hope you do the same.

Instant Pot Corned Beef Hash O’Brien
1 lb Corned Beef
1 cup Beef Stock
1 bag Frozen Potatoes O’Brien
Black Pepper to taste
4 Fried Eggs for serving

Place Corned Beef on a trivet insert in the Instant Pot. Pour beef stock into the pot.

Lock lid in place. Set PRESSURE COOK, MANUAL, HIGH, 20 Minutes. Press start. Once time is up, release pressure.

Remove Corned Beef from cooker, dice into small pieces. Without trivet, return diced beef to the liquid in the cooker.

Lock lid in place. Set PRESSURE COOK, MANUAL, HIGH, 5 Minutes. Press start. Once time is up, release pressure. Place Corned Beef into a container with the cooking liquid.

Note: Corned Beef can be made a day or two in advance. Store in a container with the cooking liquid. Refrigerate until ready to use.

Place a large cast iron skillet over medium heat. Lightly oil pan with shortening or bacon drippings for added flavor. Add Corned Beef, reserve liquid and brown corned beef pieces for 5 minutes. Add frozen potatoes, spread out evenly. Pour cooking liquid from corned beef into the skillet. Cover and cook over medium heat for 6 minutes undisturbed. Stir, continue to cook until potatoes are cooked through, about 10 minutes longer, stirring as needed to prevent burning.

While the hash cooks, fry eggs as desired.

Serve Corned Beef Hash and Eggs with toast. Enjoy.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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