Corned Beef and Hash (03.17.15)

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  • 2 tablespoons butter
  • 1 cup onions, chopped
  • 1 cup red bell pepper, chopped
  • 2 medium Russet potatoes, peeled, diced, cooked
  • 1/4 teaspoon paprika
  • 1/4 cup heavy cream
  • 4 large eggs
  • 1 tablespoon parsley, chopped
  • Salt and Pepper, to taste

Bring a large skillet up to medium-high heat. Add butter, onions, pepper, salt and pepper. Saute for 5-6 minutes until lightly softened. Add potatoes and paprika. Stirring occasionally, continue cooking for 4-5 minutes.

Add corned beef and cream to pan. Cook over medium heat for another 5 minutes. Taste; add additional salt and pepper, if needed.

In a separate greased pan, cook eggs over easy with salt and pepper. Serve over corned beef hash. Garnish with parsley. Serve immediately.

Sponsor: Utah Beef Council