Irish Hash & Eggs


  • 1 tbsp Three Farmers Camelina Oil (try garlic/chili camelina oil)
  • 1⁄2 onion, chopped
  • 4 leaves kale, stemmed and chopped
  • 6 large button mushrooms, chopped
  • 4 cups cooked potatoes, diced
  • 1 cup corned beef brisket
  • 1/2 cup chicken broth
  • 1/4 cup chopped fresh herbs
  • Salt & freshly ground black pepper, to taste
  • 4 large eggs

In a large skillet or sauté pan, heat oil over medium-high heat. Add onion, mushrooms and kale and cook to brown (about 5-8 minutes). Add potatoes, stirring, until they brown and crust. Stir in corned beef. Now, break the eggs over the potato dish in 4 different areas. Pour broth into the dish to hear it simmer and cover the pan with a lid. This will baste the egg to desired doneness. A runny yolk is preferred (about 3 min baste).

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