Corned Beef Hash Waffles with Savoy Cabbage + Eggs

Corned beef hash waffles topped with sautéed savoy cabbage and a fried egg.

Corned Beef Hash Waffles with Savoy Cabbage + Eggs

Sip + Sanity | Linda Feller

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.

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Breakfast, Main Course

Irish

642 kcal

Equipment

Ingredients

Honey Mustard Sauce

3 tablespoon whole grain mustard
1 tablespoon Dijon mustard
2 tablespoon honey
1 tablespoon apple cider vinegar
2 tablespoon light sour cream
⅛ teaspoon kosher salt
hot sauce, a few dashes, to taste (optional)

Waffles

1 pound russet potatoes, peeled, cut into chunks (see notes for substitution)
1 large yellow onion, halved + sliced thin
2 tablespoon olive oil, divided (plus extra to grease waffle maker)
4 tablespoon 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
1½ 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.

Notes

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

Nutrition

st. patrick's day, stove top

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