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Corned Beef Hash Waffles with Savoy Cabbage + Eggs

Corned beef hash waffles topped with sautéed savoy cabbage and a fried egg.
Leftover Corned Beef Hash Waffles — reinvent your St. Patrick’s Day leftovers into this scrumptious brunch dish! Topped with sautéed savoy cabbage, fried eggs and creamy honey mustard sauce, these are stacks of solid deliciousness.
Sip + Sanity | Linda Feller
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Serving Size 4

Ingredients

Honey Mustard Sauce

  • 3 tbsp whole grain mustard
  • 1 tbsp Dijon mustard
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 2 tbsp light sour cream
  • tsp kosher salt
  • hot sauce a few dashes, to taste (optional)

Waffles

  • 1 lb russet potatoes peeled, cut into chunks (see notes for substitution)
  • 1 large yellow onion halved + sliced thin
  • 2 tbsp olive oil divided (plus extra to grease waffle maker)
  • 4 tbsp salted butter divided (like Kerrygold)
  • kosher salt + fresh cracked pepper
  • 1 large egg whisked up with a fork
  • ¼ cup all purpose flour plus a little more, if needed
  • cups leftover corned beef shredded or diced small

Finished Touches

  • ½ head savoy cabbage sliced thin or shredded
  • 4 large eggs

Instructions

  • Whisk together the ingredients for the honey mustard sauce, adding a bit of hot sauce if you like. Set aside or refrigerate until ready to serve.
  • Place potatoes in a pot of cold salted water. Bring to a boil on high, then reduce to medium and cook for 15 minutes.
  • Meanwhile, in a non-stick skillet over medium heat, caramelize the sliced onions in 1 tablespoon of olive oil with a little salt + pepper. Set aside. Save the skillet for later.
  • Drain and transfer the potatoes to a large mixing bowl. Add 3 tablespoons of butter and mash with a potato masher. Season with salt + pepper, to taste. Add the whisked up egg and 1/2 cup flour and combine. Fold in the corned beef and sautéed onions. (If the potatoes are very loose, mix in additional flour.)
  • Preheat your waffle maker. When hot, grease the surface with olive oil and add a portion of the potato mixture. Close the waffler and cook until the surface turns golden and crispy. Repeat as needed until all the mixture is cooked. Keep waffles warm on a sheet pan in a 175°F oven.
  • Return the skillet to medium heat with the remaining tablespoon of olive oil. When hot, add the cabbage to the skillet and season. Saute for just a minute or two. The goal is to soften the cabbage just enough, but not so much that it loses its color or wilts completely. Remove the cabbage to a plate.
  • Melt the remaining tablespoon of butter in the skillet over medium heat. Break 4 eggs into the skillet and cook to your desired doneness.
  • Create a waffle stack to serve: waffle on the bottom, then cabbage, then top with a fried egg. Drizzle some honey mustard all around the dish.

Nutrition

Calories: 642kcal | Carbohydrates: 47g | Protein: 28g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1557mg | Potassium: 1190mg | Fiber: 6g | Sugar: 14g | Vitamin A: 1845IU | Vitamin C: 68mg | Calcium: 127mg | Iron: 5mg

Notes

Substitute 2 cups of leftover mashed potatoes for the 1 lb of russets. You can then omit 3 tablespoons of butter.