Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil
  • 1/2 medium sized fresh onion (chopped)
  • 4 cooked potato quarters (cut into 1/2-inch dice)
  • 1/8 teaspoon red pepper flakes OR 1/2 fresh green pepper (chopped)
  • 1/4-1/2 teaspoon salt (be careful with the salt, as your corned beef will be salty)
  • 1/2 pound cooked corned beef (cut into 1/4-inch dice, or this can be shredded.)
  • 6-8 pieces cooked carrots (cut into 1/4 inch dice)
  • 1/4 head of cooked cabbage (chopped)
  • 4 Eggs

Instruction

  • Heat a non-stick skillet over medium-high heat, add the oil and heat until it shimmers.
  • Add the onions, potatoes, red pepper flakes (or fresh green pepper), and salt.
  • Cook for 3 to 5 minutes until potatoes are browned.
  • Flip the mixture over and cook another 3 to 5 minutes; the time will depend on the pan you are using and your stove.
  • Add the corned beef, carrots and cabbage.
  • With a spatula, make 4 "holes" in the mixture (see picture)
  • Break one egg into each hole.
  • Cover the pan and let cook for 4-5 minutes until the eggs are done to your preference.