Corned beef hash

You won't be hungry after this hearty meal!


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
Large eggs 4
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!

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