Corned Beef Hash

Corned Beef Hash Dish Guide

Five in 25

Five Ingredients

1 lb (leftover) corned beef, diced

1 bag (20 oz) of seasoned, diced potatoes

1 white onion, diced

3 green onions, sliced

8 eggs

From the Pantry

¼ cup olive oil + more for frying eggs as needed

Add ¼ cup olive oil to a large skillet over medium heat. Add the diced potatoes and onion and cook, stirring occasionally for 10-15 minutes until the potatoes are softened and beginning to brown. Season to taste with salt and pepper. Add the corned beef and cook, stirring often, for an additional 3 minutes or until corned beef is warmed through. Remove from heat and set aside.

In a small non-stick skillet add a T of olive oil over medium high heat. Crack in two eggs. Cook for 2-3 minutes or until whites are set and yolks are still runny. Season with salt and pepper.

Serve eggs atop a bed of the hash and garnish with green onions (and hot sauce, if desired).