Corned Beef Hash and Eggs
November 27, 2018 Comments

- Prep:
- 15 minutes
- Cook:
- 15 minutes
- Serves:
- 4
This dish is a wonderful way to utilize your leftover corned beef. Make it for breakfast or a quick dinner.
Ingredients
Directions
- Place the potatoes though a food processor or shred by hand using a cheese grater. Press them into a clean kitchen cloth or paper towels to remove most of the moisture. Set aside.
-
Heat the oil and butter in a skillet over medium to high heat. Add the corned beef and cook, stirring with a wooden spoon. Cook for about 3 minutes.
-
Add the onion and bell pepper, and cook until they are softened.
-
Add the shredded potatoes, season with salt and black pepper. Cook undisturbed for about 5-6 minutes, until they brown. Continue to cook and stir the potatoes occasionally until they brown evenly. About 15-20 minutes.
-
In another skillet, melt 1-2 tablespoons of butter over medium heat and crack 4 eggs into the pan. Season with salt and black pepper. Cover tightly with aluminum foil and fry until they are cooked over easy.
-
Place the cooked eggs on top of some hash and serve.
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