Traditional Corned Beef Hash Recipe - Cooking Index
Traditional Corned Beef Hash Recipe - Cooking Index
| 1 tablespoon | 15ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Chopped onion |
| 1/2 cup | 73g / 2.6oz | Chopped green pepper |
| 3 cups | 711ml | Diced, cooked boiling potatoes - (1/2" dice) |
| 1 cup | 62g / 2.2oz | Diced corned beef - (1/2" dice) |
| 2 | Eggs | |
| Bayou Blast - see * Note | ||
| Chopped parsley - for sprinkling |
* 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 1/4 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.
Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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