Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked corned beef, cut into 1/2-inch cubes
  • 2 cups boiled red potatoes, cut into 1/2-inch cubes
  • 1 medium onion, peeled and chopped
  • 1/2 cup bell pepper, chopped (red, green or both)
  • 3 cloves garlic, peeled and minced
  • 1 teaspoon fresh thyme, chopped
  • 6 eggs
  • 1/2 cup broth (from cooking the corned beef) or water
  • 1 tablespoon butter
  • pepper to taste

Instruction

  • In a large bowl, combine corned beef, potatoes, onions, bell peppers, garlic and thyme.
  • In a small bowl, lightly beat 2 of the eggs. Pour into corned beef mixture, add broth and mix to combine.
  • In a heavy bottomed skillet or cast iron on high heat, melt butter. Generously coat bottom and sides of pan.
  • Transfer corned beef hash mix to skillet, patting it down and spreading it across the bottom of the pan with a spatula. 
  • Over medium heat, cook for about 10 minutes or until the eggs starts to set. Using a spatula, flip hash over and continue to cook for another 5 minutes or until edges begin to crisp, adding more broth as necessary to keep hash moist.
  • Crack the remaining 4 eggs on top of the hash. Lower heat, cover pan, and continue to cook for about 10 minutes or until whites of eggs are set. 
  • Season with pepper to taste. Serve hot.