Corned Beef Hash with Fried Eggs

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 large onion, cut into 3/4-inch pieces
  • 1 large garlic clove, minced
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 green bell pepper, chopped coarse
  • 1 tablespoon all-purpose flour
  • 3/4 cup beef broth
  • 2 tablespoons beet horseradish
  • 1 tablespoon Worcestershire sauce
  • 1/2 -pound cooked corned beef (from a 3 to 4 pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
  • 2 russet baking potatoes (about 1 pound), cooked, peeled and cut into 1/2-inch dice
  • Salt and pepper, to taste
  • Fried eggs, as an accompaniment
Directions
  • In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden. Add bell pepper and cook stirring, 5 minutes. Sprinkle flour over mixture and cook stirring, 2 minutes. Stir in broth, horseradish and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes. Serve hash with fried eggs.


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