Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
- 3 medium-size all-purpose potatoes (about 1 pound), cooked, peeled, and cut into 1/2-inch cubes
- 8 ounces cooked corned beef, cut into 1/2-inch cubes
- 2 medium-size yellow onions, chopped
- 1 green bell pepper, chopped
- 1/4 cup milk
- 2 Tablespoons all-purpose flour
- 2 Tablespoons chopped parsley
- 3 Tablespoons vegetable oil
- 4 large eggs
- Additional chopped parsley (optional)
In a large skillet, preferably with nonstick coating, heat oil over moderate heat. Add the hash mixture and, using a spatula, pack it down firmly to form a solid cake. Cook the hash until the underside begins to brown, about 10 minutes.
Reduce the heat to low. Continue cooking the hash, shaking the skillet occasionally to prevent it from sticking, until the underside is crusty and well browned, about 10 more minutes.
Using the back of a spoon, make four indentations in the hash. One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to moderate, cover the skillet and cook until the eggs are just set, about 6 minutes. Cut the hash into wedges, garnish with chopped parsley, if desired and serve immediately.
Yield: 4 servings
Recipe Source: 30 Minute Cookbook: 300 Quick and Delicious Recipes for Great Family Meals (Reader's Digest)
Reprinted with permission.