Ingredients for Corned Beef Hash With Fried Eggs
- Russet Potatoes
- 1 medium onion, chopped
- Garlic Clove
- Unsalted Butter
- Green Bell Pepper
- All Purpose Flour
- Beef Broth
- 1 tablespoon prepared horseradish
- 1 tablespoon Worcestershire sauce
- Cooked Corned Beef
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How to Make Corned Beef Hash With Fried Eggs
- Peel and dice 2 pounds of potatoes into 1/2-inch pieces.
- Boil potatoes in a large saucepan of salted water for 6 minutes, or until just tender. Drain well.
- In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced, and cook, stirring occasionally, until onion is golden brown (about 5 minutes).
- Add 1 bell pepper, chopped, and cook for another 5 minutes, stirring occasionally.
- Sprinkle 2 tablespoons of all-purpose flour over the vegetable mixture and cook, stirring constantly, for 2 minutes.
- Gradually whisk in 1 cup of beef broth, 1 tablespoon of prepared horseradish, and 1 tablespoon of Worcestershire sauce. Bring to a simmer and cook for 2 minutes, stirring occasionally.
- Add 1 1/2 pounds of cooked corned beef, diced, and the cooked potatoes to the skillet. Season with salt and pepper to taste. Cook over medium heat, turning the hash occasionally, until browned and crispy (about 15-20 minutes).
- While the hash cooks, fry eggs to your liking.
- Serve the corned beef hash immediately, topped with fried eggs. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
16g
Fat
54g
Carbs
9g
