Prep: 15 minutes
Cook: 30 minutes
Yield: Serves 4
Ingredients
2 tablespoons ofvegetable oil
8 ounces cooked of diced corned beef
1 finely chopped white onion
1 finely chopped bell pepper
2 peeled and shredded medium baking potatoes (about 2 cups)
4 tablespoons of unsalted butter
4 large eggs
Freshly ground pepper and Kosher salt
4 slices of cheddar cheese (about 2 ounces)
Directions
Firstly heat the oil in a medium skillet over high heat and then add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about three minutes. After that stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, for about six minutes and continue cooking, turning the hash as it browns evenly, about fifteen more minutes.
In the meantime, heat the butter in a nonstick skillet over medium-high heat. Then fry the eggs sunny-side up or over easy and season with salt and pepper.
After that place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, for about one minute. In the end, to serve, top each portion of hash with a fried egg. Enjoy your meal.
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