Corned Beef Hash and Eggs Recipe

Directions

1. Using a peel, skin the outer layer of your freshly washed potatoes. Dice the potatoes into ½ inch cube pieces and place them inside a large mixing bowl. Set aside.
2. Dice and chop the onions, green bell peppers and scallions. Add the vegetables to the same mixing bowl as the potatoes to combine the ingredients.
3. Thaw the corn beef if frozen. Using a whisk, mix the corned beef into the vegetable mixture. Add the oregano, Italian seasoning and salt to the mixture. Continue to stir until all the ingredients are thoroughly combined.
4. Add 2 tablespoons of olive oil to a large skillet or saucepan over medium heat. Pour the corned beef hash mixture into the skillet and press the contents firmly into the pan. Add a form-fitting lid to the pan and reduce the heat to medium-low. Cook the mixture for 5 minutes while covered.
5. Remove the lid and stir the hash mixture. Using a spatula, make six small “holes” in the hash. Gently move the mix towards the sides of the pan, leaving empty space in six sections of the saucepan.
6. Carefully crack one egg into each of the six pockets. After adding each egg to the mixture, turn the heat back up to medium and allow the eggs to set for roughly 5 more minutes.
7. Once the eggs are fully set into the mixture, remove the pan from the heat and set aside. Carefully divide the hash mixture into four portions and serve immediately.

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