Description
A breakfast fit for a king this Father’s Day!
Ingredients
- FOR THE CORNED BEEF HASH:
- 1-½ ounce, weight Frozen Southern Style Hash Brown Potatoes
- 2 slices (1/2 Inch Thick) Corned Beef, About 1 1/4 Lbs.
- 2 Tablespoons Butter, Divided
- 2 Tablespoons Oil, Divided
- 1 whole Small Onion, Peeled And Chopped
- Eggs, Cooked To Order, To Serve
- FOR THE HORSERADISH SAUCE:
- ⅔ cups Sour Cream
- ¼ cups Milk
- 1 Tablespoon Fresh Chopped Dill
- 2 Tablespoons Prepared Horseradish
- ½ teaspoons Honey
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Set the hash browns out the thaw. Then cut the corned beef into 1/2-inch cubes.
Place all the horseradish sauce ingredients in a medium bowl. Whisk until smooth. Cover and refrigerate until ready to use.
Place a large 12-14 inch skillet over medium high heat. Add 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Add the corned beef and saute for 5-8 minutes, turning regularly, until edges are slightly crispy.
Remove the corned beef with a slotted spoon. Then add the onion and saute for 2 minutes. Add the remaining oil and butter and potatoes. Salt and pepper generously. Saute for another 10-14 minutes until the potatoes are brown around the edges and cooked through. Stir regularly.
Spoon the corned beef back into the skillet and toss.
Serve warm with horseradish cream sauce drizzled over the top and eggs cooked to order on the side.
