Potatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.
Ingredients :
3 medium Russet potatoes peeled and diced 1-inch
3 tablespoons butter divided
¾ cup diced onion or 1 small onion
8 ounces diced corned beef about 2 cups, cooked
1 green bell pepper finely diced
4 eggs
½ teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 tablespoon chopped fresh parsley for garnish
Directions :
Preheat the oven to 375°F
Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.
In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.
Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.
Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.
Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.
Remove from the oven and garnish with fresh parsley if desired. Serve immediately.
