Corned Beef Hash and Eggs (Emeril Lagasse) |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Ingredients:
2 tablespoons oil |
3 cups finely-chopped onion |
8 to 10 ounces corned beef, cut into 1-inch cubes (about 1 cup) |
2 cups boiled, peeled and cubed potatoes (cut into 1-inch pieces) |
1 tablespoon wholegrain mustard |
salt and pepper |
2 eggs |
chopped parsley, for garnish |
Directions:
1. In a nonstick skillet heat oil, add onion and corned beef and cook for 4 minutes to heat through. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season to taste with salt and pepper. Using a spatula, flatten hash in skillet and make 2 holes for eggs. Crack eggs into holes, reduce heat and cook until eggs are done to your taste. Serve garnished with parsley.
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