Ingredients
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2 tablespoons butter
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2 tablespoons olive oil
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2 large potatoes
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1 large onion
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2 garlic cloves
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1 red pepper
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1 green pepper
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1 (12 ounce) can corned beef
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4 eggs
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Directions
Prep Time: 20m | Cook Time: 35m | Serves: 4
Corned Beef Hash With Fried or Poached Egg, “Comfort food to the max – and it can all be done with pantry staples provided you always have a can of corned beef on hand ;- . This is fast and delicious. I don’t specify vegetables in cup amounts as I figure each person likes their own version with ‘more of this and less of that’. This is how I do it – you can adapt the recipe to your own taste. :-”, Very good! Y husband enjoyed this saying leftovers would be our supper. The peppers did not over power the dish like I thought it would. Very easy to make and will keep this for the future
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Steps
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1
Done
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Heat the butter and olive oil or just one kind of fat over medium-high heat in a large cast-iron or heavy-bottomed skillet. |
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2
Done
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Add potatoes and allow to get golden and crusty on one side about 2-3 minutes. Gently turn over with a spatula and do this a couple more times to get a golden crust all over. |
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3
Done
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Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more. |
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4
Done
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Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing. |
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5
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You can prepare the eggs in another pan during these steps. |
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6
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Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg. |
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Season with Hot Sauce at table, to taste. |
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Enjoy! |
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