Tony Stallone: Corned Beef Leftovers

March 9, 2014

One of the best reasons to make it is for leftovers. You don't just have to rely on sandwiches. Tony Stallone with Peapod, came into our ABC 7 Eyewitness News studio to show us how to make corned beef hash.

Tony's Tips For Buying Corned Beef:
1. Beware of the Sodium
Corned Beef can range from 550mg up to 1050mg per serving.

2. All corned beef is not created equal.
- There are 2 types of corned beef, point and brisket.
- Points are fattier, so if you like more fat this is the cut for you.
- Brisket or Flat is leaner, and in my opinion a more flavorful cut.

3. Don't let the price fool you - read the fine print
- Points are far cheaper, but there is more waste because of the fat.
- Brisket or Flats are more expensive but have less waste.

4. Save some for later

Tony's Recipe: Corned Beef Hash and Eggs
1lb Corned Beef cooked chopped coarsely
6 oz Quartered fingerling potatoes
1 Green Pepper diced
1 Onion small diced
2T Butter unsalted (preferably)
4 Eggs

In a large skillet (preferably iron) melt butter and add potatoes over med heat. While the potatoes are browning coarsely chop the corned beef with a large kitchen knife or cut into chunks and put in a food processor and pulse until chopped (not too fine). Add peppers and onions to skillet until just soft, add corned beef. Turn heat to med hi , pat down mixture with spatula. Cook 3 to 4 minutes until crisp on the bottom, mix up and and make 4 impressions into mixture and crack 4 eggs, cover turn heat to med low and cook until eggs set, but are still have running yolk 3 - 4 minutes or once you crack the eggs transfer oven able skillet to 325 degree oven and cook for 10 to 15 minutes or until eggs set.

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