Corned Beef Hash

Last week I was browsing recipe websites, looking for inspiration, when I saw this recipe for corned beef hash on The Food Network's main page. I love corned beef hash in restaurants, but I'd never taken the opportunity to make it at home. This sounded so simple and delicious that I just knew I had to make it for us for breakfast on Saturday morning.

This was such a tasty, filling, comfort-food type of breakfast. I forgot to pick up a bell pepper at the store, so I had to omit that from the recipe, but this was still so good. One of my favorite things in the world is eating an over-easy egg on top of potatoes, breaking the yolk and watching it ooze down through the hashbrowns. Y-U-M!

Corned Beef Hash
Source: adapted from Food Network

2 tablespoons vegetable oil
8 ounces cooked corned beef, diced
1 white onion, finely chopped
5 golden potatoes, unpeeled, diced
4 tablespoons unsalted butter
4 large eggs
Kosher salt and freshly ground pepper
1 cup shredded cheddar cheese

1. Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in the onion and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes. Continue cooking, turning the hash as it browns evenly, about 15 more minutes.

2. Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.

3. Sprinkle the cheese over the hash, reduce the heat and let sit until the cheese melts, about 1 minute. To serve, top each portion of hash with a fried egg.