Recipe
Corned Beef Hash with Fried Eggs
Serves:
Ingredients:
1 large russet potato, diced small
1 large sweet potato, diced small
Greek Extra Virgin olive oil
Sea salt and freshly ground black pepper to taste
1 large sweet onion, diced
3 cloves garlic, minced
2 cups corned beef, diced
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
2 tablespoons of unsalted butter
4 large eggs
Frank’s Hot Sauce, for serving
Whole fresh parsley leaves, for garnish
1 large sweet potato, diced small
Greek Extra Virgin olive oil
Sea salt and freshly ground black pepper to taste
1 large sweet onion, diced
3 cloves garlic, minced
2 cups corned beef, diced
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
2 tablespoons of unsalted butter
4 large eggs
Frank’s Hot Sauce, for serving
Whole fresh parsley leaves, for garnish
Directions:
Preheat the oven to 425 degrees.
Toss the diced russet and sweet potatoes with enough olive oil to lightly coat the potatoes and season with a sea salt and pepper to taste. Place onto a parchment lined baking sheet and roast until golden and crisp, 20 to 25 minutes.
Heat just enough olive oil in a large skillet over a medium heat to cook the onions and garlic. Add the onions to the skillet and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the garlic and cook for just a minute longer, being careful not to burn the garlic. 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. Check for seasoning.
Add 2 tablespoons unsalted butter to a nonstick skillet and fry the eggs, seasoning with salt and pepper. About one minute into cooking the eggs, add about 1 tablespoon of water and cover the skillet to continue to cook the eggs without overcooking them. You want the egg yolks to be runny, so this will not take long at all.
Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves.
For the eggs:
Heat the butter over medium heat in a large non-stick skillet. Carefully break the eggs into the hot melted butter, being very careful not to break the yolks.
Fry the eggs for just about a minute and then add in about 1 tablespoon of water and immediately cover the skillet. Cook just long enough to cook the eggs until the whites are set but keeping the yolks runny. Do not overcook the egg yolks as the mission is serve the eggs over the hash with “runny” eggs.
Toss the diced russet and sweet potatoes with enough olive oil to lightly coat the potatoes and season with a sea salt and pepper to taste. Place onto a parchment lined baking sheet and roast until golden and crisp, 20 to 25 minutes.
Heat just enough olive oil in a large skillet over a medium heat to cook the onions and garlic. Add the onions to the skillet and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the garlic and cook for just a minute longer, being careful not to burn the garlic. 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. Check for seasoning.
Add 2 tablespoons unsalted butter to a nonstick skillet and fry the eggs, seasoning with salt and pepper. About one minute into cooking the eggs, add about 1 tablespoon of water and cover the skillet to continue to cook the eggs without overcooking them. You want the egg yolks to be runny, so this will not take long at all.
Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves.
For the eggs:
Heat the butter over medium heat in a large non-stick skillet. Carefully break the eggs into the hot melted butter, being very careful not to break the yolks.
Fry the eggs for just about a minute and then add in about 1 tablespoon of water and immediately cover the skillet. Cook just long enough to cook the eggs until the whites are set but keeping the yolks runny. Do not overcook the egg yolks as the mission is serve the eggs over the hash with “runny” eggs.
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