Corned Beef Hash And Eggs

Recipe Ingredients

2 tablespoons	30ml	Oil
3 cups	187g / 6.6oz	Finely-chopped onion
8 oz	227g	Corned beef - (to 10 oz) - cut 1" cubes
2 cups	474ml	Boiled peeled cubed potatoes in 1" pieces
1 tablespoon	15ml	Whole-grain mustard
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Eggs
		Chopped parsley - for garnish

Recipe Instructions

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.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-0114) - from the - TV FOOD NETWORK

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