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Corned Beef Hash And Eggs


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  • 2 tablespoons oil
  • 3 cups finely-chopped onion
  • 8 ounces corned beef - (to 10 oz) cut 1" cubes
  • 2 cups boiled peeled cubed potatoes in 1" pieces
  • 1 tablespoon whole-grain mustard
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 eggs
  • Chopped parsley for garnish


Servings 2


Step 1

In a nonstick skillet heat oil, add onion and corned beef and cook for 4 minutes to heat through. Add potatoes and mustard, stirring to incorporate, and cook 5 minutes; season to taste with salt and pepper.

Using a spatula, flatten hash in skillet and make 2 holes for eggs. Crack eggs into holes, reduce heat and cook until eggs are done to your taste. Serve garnished with parsley.

This recipe yields 2 generous servings.

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