Meals Matter

Print Recipe: 4x6  | Full Page Add to Meal Planner Add to Cookbook Add to Shopping List Read/Add Comments

Contributed By: pshirley
Recipe courtesy Sandra Lee

Ingredients

2 tablespoons Vegetable oil

1/2 cup, Thinly sliced red onion

1 1/2 pounds Deli corned beef, coarsely chopped

1 bag Frozen hash browns

2 tablespoons Southwest steak marinade seasoning

1 Medium green bell pepper, sliced into 1/4-inch strips

1 Medium red bell pepper, sliced into 1/4-inch strips

1/2 cup Chopped green onions

1/8 cup Beef broth

Dash Worcestershire sauce

6 Eggs

1 tablespoon White vinegar

6 White bread slices, toasted

Preparation

Special equipment: medium-size biscuit cutters, for poaching eggs

For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.

For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.

Rate This Recipe

Scroll over the empty stars to rate.       Add a Recipe Comment