Corned beef hash with eggs is a country breakfast favorite is hearty enough for a dinner meal.
Reader's Digest 30 Minute Cookbook
- 3 medium-size all-purpose potatoes (cooked, peeled, and cut into 1/2-inch cubes)
- 8 ounces cooked corned beef (cut into 1/2-inch cubes)
- 2 medium-size yellow onions (chopped)
- 1 green bell pepper (chopped)
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons parsley (chopped)
- 3 tablespoons vegetable oil
- 4 large eggs
- In a large bowl, combine potatoes, corned beef, onions, bell pepper, milk, flour, and parsley.
- In a large skillet, preferably with nonstick coating, heat oil over moderate heat.
- Add the hash mixture and, using a spatula, pack it down firmly to form a solid cake.
- Cook the hash until the underside begins to brown, about 10 minutes
- Reduce the heat to low. Continue cooking the hash, shaking the skillet occasionally to prevent it from sticking, until the underside is crusty and well browned, about 10 more minutes.
- Using the back of a spoon, make four indentations in the hash.
- One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to moderate, cover the skillet and cook until the eggs are just set, about 6 minutes.
- Cut the hash into wedges, garnish with chopped parsley, if desired and serve immediately.
Recipe Source: (Reader's Digest)
Reprinted with permission.
|Nutritional Guidelines (per serving)|