Ingredients

The following ingredients have 3 Servings
  • 1/2 pound cooked corned beef, patted dry and chopped ((Note 1))
  • 2.5 cups diced turnip ((Note 2))
  • 1 cup diced green bell pepper ((Note 3))
  • 1/2 cup diced onion ((Note 4))
  • 3 large eggs
  • 2 tablespoons + 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Cook Hash: Add 2 tablespoons olive oil and diced turnip to 12-inch skillet (Note 5) over medium-high heat. Stirring occasionally, cook until tender and golden-brown in some spots, 5 to 10 minutes. Stir in corned beef, bell pepper, onion, garlic powder, salt, and black pepper until well-mixed, 1 to 2 minutes.
  • Crisp It Up: Optionally, for crisper finish, spread hash over whole surface of skillet and use spatula to gently press down into even layer. Cook 2 to 5 minutes until bottom is crisp, depending on how browned you prefer. Turn off heat.
  • Serve Hash: Use large spatula to scrape up portion of hash and overturn onto serving plates, repeating until completely served.
  • Cook Eggs: Drizzle 1 teaspoon olive oil over now-empty skillet. Crack eggs over skillet, and cover with lid. Cook on medium heat until whites are cooked but yolks are still liquid (or to your preference), a few minutes. Top hash with fried eggs, and serve (Note 6).