Corned Beef Hash With Fried Eggs

Total Time: 45 mins Preparation Time: 45 mins

Ingredients

• Servings: 4
• 2 russet potatoes, potatoes (baking, about 1 pound)
• 1 large onion, cut into 3/4-inch pieces
• 1 large garlic clove, minced
• 1/4 cup unsalted butter
• 1 green bell pepper, chopped coarse
• 1 tablespoon all-purpose flour
• 3/4 cup beef broth
• 2 tablespoons bottled beet horseradish
• 1 tablespoon worcestershire sauce
• 1/2 lb cooked corned beef, cut into 3/4-inch cubes (from a 3- to 4-pound corned beef brisket)

Recipe

• 1 peel potatoes and cut into 1/2-inch dice. add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. drain.
• 2 in a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
• 3 add bell pepper and cook, stirring, 5 minutes. sprinkle flour over mixture and cook, stirring, 2 minutes. stir in broth, horseradish, and worcestershire sauce and simmer, stirring, 2 minutes. add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
• 4 serve hash with fried eggs.
• 5 to make corned beef:.
• 6 in a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. simmer beef, covered, 3 hours, or until tender. remove kettle from heat and let beef stand in cooking liquid 20 minutes. transfer beef to work surface and trim fat. use beef as part of a boiled dinner and/or for making corned beef on rye. corned beef keeps, covered and chilled, 4 days.