Beef Hash with Eggs (Print Version)
# Ingredients:
01 -
½ teaspoon black pepper, split in use
02 -
1 teaspoon salt, divided in half
03 -
5 large eggs
04 -
Fresh parsley, minced (optional)
05 -
½ pound corned beef, chopped finely (roughly 1 ½ cups)
06 -
½ teaspoon dried oregano
07 -
½ teaspoon paprika
08 -
1 pound Yukon gold potatoes, cut into cubes (around 3 cups)
09 -
3 garlic cloves, mashed
10 -
½ small sweet onion, diced finely
11 -
½ red bell pepper, diced small
12 -
2 tablespoons butter
13 -
2 tablespoons olive oil
# Instructions:
01 -
In a skillet over medium heat, toss in 1 tablespoon of butter and 1 tablespoon of oil. Toss in the chopped onions and bell pepper, cooking them for about 4 minutes. Add in the garlic and give it an extra 2 minutes to cook.
02 -
Slide the cooked vegetables over to one side of the pan and melt 1 tablespoon of butter on the empty side. Toss in the diced potatoes and corned beef, stirring them together. Let the mix cook for about 10 minutes, stirring now and then.
03 -
In the last couple of minutes (around 2-3), toss in the oregano, paprika, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Stir everything together so it's evenly seasoned.
04 -
Create five small spaces in the potato mixture (1-2 inches wide). Pour a little oil (1 tablespoon) into these areas and crack one egg in each spot. Sprinkle the remaining salt (¼ teaspoon) and pepper over the tops of the eggs.
05 -
Pop a lid on the pan and lower the heat down to medium-low. Allow the eggs to cook for about 7 minutes if you like them soft or closer to 8 for firm eggs.
06 -
Top with finely chopped parsley if you'd like, then dish it up and dig in!
# Notes:
01 -
Leftover corned beef works great, or grab thick slices from the deli market.
02 -
Keep any extras stored in a sealed container in the fridge, and they’ll stay good for up to 4 days.
03 -
To reheat, pop it into a skillet on medium heat with a splash of oil for a crispy texture. Or use short bursts in the microwave.