Traditional corned beef hash
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1.00 | tablespoon | olive oil |
| ½ | cup | chopped onion |
| ½ | cup | chopped green pepper |
| 3.00 | cup | diced; cooked boiling potatoes, |
| 1.00 | cup | diced corned beef; (1/2 dice) |
| 2.00 | eggs | |
| 1 | bayou blast; see * note | |
| 1 | chopped parsley; for sprinkling | |
Directions
* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is included in this collection.
Preheat oven to 400 degrees. In an ovenproof skillet (preferably nonstick) heat oil with onions and green peppers over medium-high heat, 1 minute. Add potatoes and corned beef and saute, tossing to combine with vegetables, 3 minutes. When mixture begins to stick, moisten with ¼ cup water and cook 1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture. Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into wells, season tops of eggs with Bayou Blast, and transfer to oven. Cook just until eggs are set and potatoes are nicely browned, 5 to 7 minutes. Serve directly from pan, sprinkled with parsley. This recipe yields 2 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
03-14-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000