Friday, March 18, 2011
Zesty Corned Beef Hash & Eggs
1/2 cup chopped onion
1 jalapeno or other hot pepper, seeded and finely chopped
1/4 cup chopped bell pepper
2 Tbs butter
1 cup diced cooked potato (for easier dicing, cook whole potatoes until just done and still firm)
1 cup diced cooked corned beef
2/3 cup beef broth (you can substitute chicken or vegetable broth)
1/4 tsp dried oregano, basil, marjoram or thyme
Freshly ground black pepper, to taste
1 or more dashes of your favorite hot sauce, or an Irish-themed hot sauce, to taste
Salt to taste, if desired (I omit)
Melt the butter in a large skillet, then add onion, garlic, jalapeno & bell pepper and saute until tender but not browned. Stir in the potato, corned beef and broth. Cook over medium heat, stirring frequently, until heated through. Stir in the herb, black pepper, hot sauce and salt (if using). Use the back of a tablespoon or serving spoon to make 4 indentations in the corned beef mixture, then carefully break an egg into each indentation (see note below for a helpful tip). Cover skillet, reduce heat to low, and cook until eggs are done as desired, about 4 or 5 minutes. Serves 2 to 4.
Note: Here's a trick to help you add the eggs to the corned beef without breaking the yolks. Carefully break one egg into a small shallow bowl or sauce dish, then carefully slide the egg off the dish into one of the indentations in the corned beef. Repeat with each of the remaining eggs, one at a time.