Corned Beef Hash and Eggs
This recipe comes from a larger article by Chef David Bulla about corned beef.
- 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.
Recipe editor Patricia Mitchell