Corned Beef Hash and Eggs

This recipe comes from a larger article by Chef David Bulla about corned beef.
  • 1 pound corned beef, chopped fine
  • 1 Russet potato, diced small
  • 1 cup finely minced yellow onion
  • 1 clove of garlic, crushed and minced
  • 1/4 cup green bell pepper, diced small
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 1 cup beef broth
  • Salt and pepper to taste
  • Eggs
  • Buttered toast
Over medium high heat, melt the butter in the oil, and add the onion and bell pepper and sauté until they are soft. Add the potatoes and continue to cook until the potatoes are tender. Add the garlic and sauté for a few minutes. Add the beef broth and the corned beef.

Continue cooking until the broth is reduced and the potatoes are very soft. Place on a piece of buttered toast and top with a fried egg cooked how you like.

Serves 3 or 4.

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