Recipes Nugget Markets Signature Recipes
Corned Beef Hash with Fried Eggs
- Prep time
- 15 minutes PT15M
- Cook time
- 15 minutes PT15M
- Yield
- 3–4 servings
- Difficulty
Make the most of leftover corned beef, potatoes and cabbage with this simply delicious breakfast hash topped with fried eggs.
Ingredients
- 2 tablespoons vegetable oil
- ½ onion, small diced
- ½ red bell pepper, small diced
- 3 cups shredded potato
- 1½ cups corned beef, small diced
- 2 cups shredded cabbage
- 1 bunch scallions, sliced thin
- 2 tablespoons parsley, chopped
- Salt and pepper, to taste
- 6 fried eggs
Preparation
Heat a large nonstick sauté pan on medium-high heat. Add vegetable oil and sauté onions and peppers for 2 minutes.
Add shredded potato, toss with onions and spread mixture evenly in the pan. Cook for 2-3 minutes without stirring to allow the potatoes to brown, adjusting heat as needed to prevent burning.
Add corned beef and toss with the potato mixture. When thoroughly mixed, spread evenly in the pan and cook for 2-3 minutes. Toss and repeat.
When potatoes are golden brown, add cabbage and toss together. Sauté for 1- 2 minutes, or until the cabbage is wilted. Add scallions and parsley, and toss to mix. Season with salt and pepper to taste.
Serve hash topped with fried eggs.
