Ingredients
- two tablespoons vegetable oil
- 8 ounces cooked corned beef, diced
- 1 white-colored onion, finely chopped
- 1 bell pepper, finely chopped
- 2 medium baking taters, peeled and shredded (a couple of cups)
- 4 tablespoons unsalted butter
- 4 large eggs
- Kosher salt and freshly ground pepper
- 4 slices cheddar cheese (a couple of ounces)
Directions
Heat the oil inside a medium skillet over high temperature. Add some corned beef and prepare, stirring having a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir within the onion, bell pepper and taters and prepare, undisturbed, until brown and crisp at the base, about 6 minutes. Continue cooking, turning the hash because it browns evenly, about 15 more minutes.
Meanwhile, heat the butter inside a nonstick skillet over medium-high temperature. Fry the eggs sunny-side up or higher easy season with pepper and salt.
Put the cheese slices on the top from the hash, lessen the heat and let sit before the cheese melts, about one minute. For everyone, top each part of hash having a fried egg.
Photograph by Yunhee Kim
Recipe from Crooked Creek Saloon & Restaurant, Fraser, CO for Food Network Magazine