Hash and Eggs Recipe

Hash and Eggs


  • leftover stew, well drained
  • eggs
  • tomatoes, finely diced
  • hot sauce

How to make Hash and Eggs

What the hell are you gonna do with all that corned beef and cabbage after St. Patrick's Day? This.

  1. Melt a tablespoon of butter in a heavy pan over medium heat.
  2. Chuck in your drained stew and stir it around for a minute to let any excess liquid evaporate. If you like the hash a little finer, you can chop it up before this step.
  3. With a spatula, smoosh the stew down into an even layer across the bottom of the pan. Wait three minutes.
  4. Flip the hash as evenly as possible, trying to get the browned parts on top. Smoosh it back down evenly.
  5. Crack the eggs onto the top of the hash. Number will depend on how many people you're serving and how big your pan is. Cover the pan with a lid and wait another three minutes.
  6. Remove from heat, garnish with tomatoes, add as much hot sauce as you want, and serve right from the pan.

This is perfect for breakfast after you've had a little too much green beer. My seven-inch skillet (pictured above) hosts one serving for my fat ass.

  • telliecoin
    telliecoin says

    a different sort of hash may add more ziiinnngg!

  • iconsam
    iconsam says

    Hash and eggs on an iron skillet! Rawk.

  • MeltingWok
    MeltingWok says

    No beans for a change, that's great !! Eggs and tomatoes sounds lovely, thanks for sharing, cheers ! :)

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