|Vegetable oil||2 tablespoons|
|Cooked corned beef||8 ounces, diced|
|White onion||1, finely chopped|
|Bell pepper||1, finely chopped|
|Baking potato||2, medium sized, peeled and shredded|
|Unsalted butter||4 tablespoons|
|Salt and freshly ground pepper||To taste|
|Cheddar cheese||4 slices – about 2 ounces|
15 minutes to prepare, ready in 45 minutes
This really is a delicious treat, but you’ll have to be prepared to get up a little early to get this one ready.
Step 1: Fire up a high heat on your stove, and set a medium sized skillet on it with the oil in it.
Step 2: Once the oil is heated up, put in the corned beef, and stir it until it’s cooked, and slightly browned.
Step 3: Add the onion, bell pepper and potatoes, and stir it in with corned beef. Leave it to cook until it’s brown and crispy.
Step 4: Keep cooking it, turning it to brown it evenly.
Step 5: Next, you’ll be turning your attention to the eggs, so a nonstick skillet will be the best job. You’ll need a medium sized one. Fry them sunny-side up or easy over, and season them to your taste.
Step 6: It’s time for the best bit – the cheese! Just set it on top of the hash, lower the heat of your stove, and just leave it alone until the cheese melts.
Step 7: Finally, plate it, with one of the eggs on top of each serving.
If you’re not a morning person, it’ll still work great as a brunch dish, with a bloody Mary or mamosa.
Let’s not pretend it’s healthy, but you sure won’t be hungry!