Corned Beef Hash with Fresh Rosemary

True confession time: I'm not a big fan of leftovers, nope-not. (Well, unless we're talking cake:@). I will say though, I wait all year for leftover corned beef to make this hash! I even stash a little extra in the freezer for a couple special Saturday morning breakfasts down the road.
Everyone has their own way of making corned beef hash. My favorite is the first batch using the leftover potatoes and carrots from St. Patrick's Day Dinner that soaked up all those great flavors fried in a little olive oil to a nice dark brown crust... What takes it over the top is adding fresh onion while frying, your favorite seasoned salt (Lawry's Black Pepper Seasoned Salt for me) and a good amount of minced fresh rosemary (about 1/2 tsp per generous serving)-yum!

Adding an over-easy egg or two makes this a very hearty breakfast! For a super easy way to make over-easy eggs you can see my tutorial HERE.

My tip: You don't need a special kitchen press to help make a great crust while pan frying, any flat bottomed pot lid that clears the sides of the pan and lays on the food will work.

Eat well and have a happy day:@)

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