Corned Beef Hash w/ a Twist!
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- 2-3 Tbsp
- olive oil, light
- 8 oz
- diced red bell pepper
- 6 small
- green onions, sliced
- 1 lb
- sweet potatoes, cooked, peeled and sliced
- 1 lb
- red or white potatoes, cooked and sliced
- 1 1/2 lb
- cooked corned beef, shredded or cut into chunks
1In a large skillet with a fitting lid heat oil over medium-high heat. Add peppers and sautee until they start to get tender.
2Add the corned beef and heat through.
3Add green onions with all the potatoes into the pan, stir around to incorporate the peppers. Place a lid on the pan and cook for 7-10 minutes.
4Remove the lid and turn hash in sections. Level out the hash and crack the desired number of eggs around the top. Replace the lid and allow to cook another 7-minutes or until eggs are cooked to your liking.
5Season to taste, I like crushed red pepper flakes for a little heat. I wouldn't add salt as the corned beef will season the dish with salt.
6To serve, using a spatula cut around eggs and serve up the hash with the egg or eggs on top.
7This is great for breakfast but also hearty enough for dinner. If doing a dinner I add about 1 pound of cut-up asparagus spears in with the peppers...this makes it a one-dish supper!