Description
The best thing that ever happened to leftover corned beef.
Ingredients
- 2 Tablespoons Olive Oil
- ¾ cups Diced White Or Yellow Onion
- ½ cups Diced Green Bell Pepper
- ½ teaspoons Minced Garlic
- 2 cups Cooked, Chopped Yukon Gold Or Small Red Potatoes
- ½ teaspoons Dried Thyme
- Freshly Ground Pepper, to taste
- 2-½ cups Cooked, Chopped Corned Beef
- 1 Tablespoon Chopped Fresh Parsley
- 4 whole Eggs, Prepared (Fried Or Poached)
Preparation
Coat a 10″ skillet with olive oil and place over medium heat. Add diced onion and bell pepper. Cook, stirring occasionally, for about 4 or 5 minutes or until onion and bell pepper have softened. Add minced garlic and cook, stirring, for another minute.
Add the cooked, chopped potatoes. Season the mixture with dried thyme, 1/2 teaspoon salt, and pepper to taste. Cook for another 4 to 5 minutes, until potato has lightly browned.
Add chopped corned beef and cook just till corned beef has warmed, about 2 minutes. Press down on the hash with a spatula or wooden spoon to flatten down into the pan. Taste and season with additional salt and pepper, if desired. Remove from heat and set pan aside. Garnish with a little chopped parsley.
Cook eggs as desired. Serve a cooked egg over each individual portion of hash.
