Traditional corned beef hash

2 servings

Ingredients

Quantity Ingredient
1.00 tablespoon olive oil
½ cup chopped onion
½ cup chopped green pepper
3.00 cup diced; cooked boiling potatoes,
1.00 cup diced corned beef; (1/2” dice)
2.00 eggs
1 bayou blast; see * note
1 chopped parsley; for sprinkling

Directions

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.

Preheat oven to 400 degrees. In an ovenproof skillet (preferably nonstick) heat oil with onions and green peppers over medium-high heat, 1 minute. Add potatoes and corned beef and saute, tossing to combine with vegetables, 3 minutes. When mixture begins to stick, moisten with ¼ cup water and cook 1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture. Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into wells, season tops of eggs with Bayou Blast, and transfer to oven. Cook just until eggs are set and potatoes are nicely browned, 5 to 7 minutes. Serve directly from pan, sprinkled with parsley. This recipe yields 2 servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000

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