1/1 Photo of Corned Beef Hash With Fried or Poached Egg
Comfort food to the max - and it can all be done with pantry staples (provided you always have a can of corned beef on hand ;-) ). This is fast and delicious. I don't specify vegetables in cup amounts as I figure each person likes their own version with 'more of this and less of that'. This is how I do it - you can adapt the recipe to your own taste. :-)
My Private Note
Units: US | Metric
- 1Heat the butter and olive oil (or just one kind of fat) over medium-high heat in a large cast-iron or heavy-bottomed skillet.
- 2Add potatoes and allow to get golden and crusty on one side (about 2-3 minutes). Gently turn over with a spatula and do this a couple more times to get a golden crust all over.
- 3Add onion and garlic and saute with potatoes for 4-5 minutes; then add peppers, sauteeing a couple of minutes more.
- 4Finally, add corned beef and cook for 8-10 minutes, always flipping hash over every couple of minutes to ensure a crust develops on all sides. This should take about 20 minutes in all. Adjust seasoning - it won't need too much salt because of the corned beef, but LOTS of freshly ground black pepper is a GOOD thing.
- 5You can prepare the eggs in another pan during these steps.
- 6Distribute hash mixture amongst 4 plates and top each serving with a fried or poached egg.
- 7Season with Hot Sauce at table, to taste.
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Nutritional Facts for Corned Beef Hash With Fried or Poached Egg
Serving Size: 1 (431 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 568.9
- Calories from Fat 305
- Total Fat 33.9 g
- Saturated Fat 11.6 g
- Cholesterol 310.0 mg
- Sodium 1088.6 mg
- Total Carbohydrate 39.9 g
- Dietary Fiber 5.6 g
- Sugars 5.4 g
- Protein 26.4 g