Corned Beef Hash and Eggs

Total Time:
20 min
Prep:
5 min
Cook:
15 min

Yield:
2 generous servings

Ingredients
  • 2 tablespoons oil
  • 3 cups finely-chopped onion
  • 8 to 10 ounces corned beef, cut into 1-inch cubes (about 1 cup)
  • 2 cups boiled, peeled and cubed potatoes (cut into 1-inch pieces)
  • 1 tablespoon wholegrain mustard
  • Salt and pepper
  • 2 eggs
  • Chopped parsley, for garnish
Directions

In a nonstick skillet heat oil, add onion and corned beef and cook for 4 minutes to heat through. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season to taste with salt and pepper. Using a spatula, flatten hash in skillet and make 2 holes for eggs. Crack eggs into holes, reduce heat and cook until eggs are done to your taste. Serve garnished with parsley.


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    This recipe is featured in:

    St. Patrick's Day