Skillet Suppers~Corned Beef Hash

Sunday, March 14, 2010

Leftover Corned beef? We had our annual St. Paddy's Day dinner last night. Lots of wonderful food, friends and laughter. Now I am left with some sliced corned beef and little pits of cabbage, potatoes and carrots. Lunch today will be hash. I'd say this is probably my favorite part of corned beef supper...the leftovers!

Corned Beef Hash

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
1 bell pepper, finely chopped
2 medium baking potatoes, peeled and shredded (about 2 cups)
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
4 slices cheddar cheese (about 2 ounces)

Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3minutes. Stir in the onion, bell pepper and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper. Place the cheese slices on top of the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.

Adding to Tempt My Tummy Tuesday hosted by Lisa.