Name: Corned Beef Hash
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 large russet potato, diced small; 1 large sweet potato, diced small; 6 tablespoons olive oil; Kosher salt and freshly ground black pepper; 3 cloves garlic, minced; 1 large onion, diced small; 2 cups corned beef, diced small; 1 tablespoon steak seasoning; 2 to 3 dashes Worcestershire sauce; 4 large eggs; Hot sauce, for serving; Whole fresh parsley leaves, for garnish

Directions

Preheat the oven to 425 degrees F.
Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

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Corned Beef Hash

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