Photo: Corned Beef Hash and Eggs Recipe
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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By dbocskor
Carson City, NV
on March 24, 2012
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Simple, good breakfast for finishing up corned beef from St. Pats day.
By cicika
on September 28, 2011
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yummy
supermonclerjacket
By Expat in Holland
Living back in ...
on March 27, 2005
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This was a very good Hash recipe. Not only was it easy, but very tasty as well. The only change I made to the dish was to add some chop parsley for color as well as one red bell pepper chopped. I will not hesitate to make this again.
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