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Categories:
vegetable oil beef white onion bell pepper baking potatoes unsalted butter eggs kosher salt Cheddar cheese
Viewed: 60 - Published at: 7 years agoIngredients
- 2 tablespoons vegetable oil
- 8 ounces cooked corned beef, diced
- 1 white onion, finely chopped
- 1 bell pepper, finely chopped
- 2 medium baking potatoes, peeled and shredded (about 2 cups)
- 4 tablespoons unsalted butter
- 4 large eggs
- kosher salt & freshly ground black pepper
- 4 slices cheddar cheese
Method
- Heat the oil in a medium skillet over high heat.
- Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes.
- Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes.
- Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
- Meanwhile, heat the butter in a nonstick skillet over medium-high heat.
- Fry the eggs sunny-side up or over easy; season with salt and pepper.
- Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute.
- To serve, top each portion of hash with a fried egg.
