Corned Beef Hash
Nothing quite beats a plate of corned beef hash with a couple of perfectly cooked eggs.
Nothing quite beats a plate of corned beef hash with a couple of perfectly cooked eggs.
Servings 6 people
Ingredients
- 2 tbsp butter 30 ml
- 1 small onion finely chopped
- 1 clove garlic finely chopped
- 3 cups corned beef 500-750 ml, finely chopped
- 4 medium potatoes peeled and diced
- 1/4 cup water 60 ml
- 3 tbsp ketchup 45 ml
- 1 tsp Worcestershire Sauce 5 ml
- 1/4 tsp nutmeg 1 ml
- 1 pinch Salt to taste
- 6 large eggs free range
- 1 pinch ground black pepper to taste
Instructions
- Melt the butter in a heavy skillet over moderate heat.2 tbsp butter
- Add the onion and garlic and saute for about 5 minutes, until tender.1 small onion, 1 clove garlic
- Add the remaining ingredients, except the eggs, and bring to a boil.3 cups corned beef, 4 medium potatoes, 1/4 cup water, 3 tbsp ketchup, 1 tsp Worcestershire Sauce, 1/4 tsp nutmeg, 1 pinch Salt, 1 pinch ground black pepper
- Reduce the heat and cook covered for 45 minutes, stirring occasionally.
- Break the eggs into wells you have made in the hash and cook, covered, an additional 10 to 15 minutes, until the eggs are cooked to the degree you prefer.6 large eggs
- Serve immediately.
Notes
Originally from Ireland but more people believe it is American.
Nutrition
Calories: 339kcal | Carbohydrates: 3g | Protein: 22g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 127mg | Sodium: 1432mg | Potassium: 209mg | Fiber: 0.04g | Sugar: 2g