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Breakfast / Brunch

Corned Beef Hash with Brussels Sprouts & Mushrooms

For a new take on breakfast hash, try it with mushrooms and Brussels sprouts to add more flavor, freshness, and nutrients. Corned beef hash is a must-do with leftover corned beef, but switch it up by ditching the potatoes in favor of other hearty ingredients like Brussels sprouts and mushrooms. Then, top it off with a creamy mayonnaise sauce. If it’s not hash to you without eggs, cook them separately — just they way you like.

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For the hash, cook mushrooms, onions, and bell peppers in 2 Tbsp. butter in a 10-inch cast-iron skillet until liquid evaporates and mushrooms brown, 8–10 minutes. Stir in garlic, season with salt and black pepper, and cook 30 seconds. Transfer mixture to a bowl; wipe skillet clean. Melt remaining 2 Tbsp. butter in skillet over high heat.

Add Brussels sprouts and corned beef to skillet, season with salt and black pepper, and cook until liquid is released and evaporates, about 10 minutes. Stir in thyme and mushroom mixture; heat through.

For the topping, combine mayonnaise, mustard, ketchup, and Worcestershire; season with salt and black pepper. Serve hash with eggs and sauce.


So it doesn’t overcook, remove the mushroom mixture from the pan once it starts to brown.

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