I’m a sucker for real corned beef hash. Not the crap in the cans, but the stuff you get at some roadside diner where the waitress serves your cuppa joe in those stocky white mugs, the short-order cook has a tattoo that says “Mom”, and you can order breakfast all day long.
2 cups frozen hash brown potatoes
6 ounces diced corned beef (about 1 1/2 cups)
1/2 medium onion, chopped
1/2 medium yellow bell pepper, chopped
1/4 teaspoon ground pepper
1 1/2 tablespoons olive oil
1/2 teaspoon fresh-ground black pepper
2 tablespoons water
1 teaspoon kosher salt
You’ll need a medium non-stick skillet with a lid. Heat the oil in the pan over medium heat. Fill the pan with alternating layers of potatoes, corned beef, onion, and bell pepper. Season with salt and pepper. Press mixture to flatten with spatula. Cook uncovered until bottom begins to brown, about 5 minutes. Flip and flatten again. Continue to cook, flipping every 5 minutes, until hash is mostly browned and the onion and bell pepper are tender (about 10 – 15 minutes).
With the back of a spoon, make 4 shallow wells in the hash for the eggs. Crack the eggs into the wells, pour the water into the middle of the hash, and cover with the lid.
Let cook until the egg whites are set, but the yolks are still runny (my favorite), about 5 minutes.
Eating these I could almost hear the ring of the “order’s up” bell – crispy hash browns with tender bits of corned beef and all that lovely yolk oozing over top – perfect!