Corned Beef Breakfast Hash

bowl of corned beef breakfast hash



  1. For the potatoes, toss the cubed potatoes in the olive oil. Spread them out evenly on two baking sheets. Sprinkle the tops evenly with the salt, garlic, and paprika. Bake at 375 F for 40 to 45 minutes, or until they start to brown and crisp, but not burn.
  2. Melt the butter in a large frying pan or pot. Add the chopped collards, toss to combine, and cover to steam. Once the collards are wilted, add the lemon juice, stir to combine, and remove from heat and set aside.
  3. In a large mixing bowl, toss the potatoes with the collards and corned beef. Plate and top with the eggs (cooked however you like), pickled onions, and chives.
  4. Enjoy!