Corned Beef Hash
Total Time: 45 minutesYield: 3 Servings
Source: Connie Chandra
Category: Breakfast
Ingredients
3 whole Russet Potatoes (small, diced)1 whole Onion (chopped)
2 whole Jalapenos (ribs and seeds removed, chopped)
2 cloves Garlic (minced)
2 cups Corned Beef (chopped)
1⁄4 cup Parsley (chopped)
1⁄4 cup Olive Oil
1⁄4 teaspoon Salt
1⁄4 teaspoon Ground Black Pepper
1 teaspoon Garlic Powder
3 whole Eggs
Directions
- In a large skillet on medium to low heat, add 2 tablespoons olive oil. Once oil is hot add cubed potatoes. Cook potatoes until crispy on all sides, about 20 minutes and drain on paper towel lined plate.
- In the same skillet add 1 tablespoon olive oil, onions, garlic, and jalapenos. Saute until vegetables are softened, about 10 minutes. Add corned beef, salt, pepper, and garlic powder and stir until well combined, cook for 5 more minutes. Add chopped parsley and mix well, turn off heat.
- In a small pan, add 1 teaspoon olive oil and crack one egg into the pan. Cook sunny-side up. Repeat with remaining two eggs.
- To serve, add corned beef hash to a shallow bowl and top with a sunny-side egg.