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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
2 tablespoons vegetable oil |
8 ounces cooked corned beef, diced |
1 white onion, finely chopped |
1 bell pepper, finely chopped |
2 medium baking potatoes, peeled and shredded (about 2 cups) |
4 tablespoons unsalted butter |
4 large eggs |
kosher salt and freshly ground pepper |
4 slices cheddar cheese (about 2 ounces) |
Directions:
1. Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.
2. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
3. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.
4. Photograph by Yunhee Kim
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