Traditional Corned Beef Hash

Try this Traditional Corned Beef Hash recipe, or contribute your own. "Corn" and "Emeril" are two of the tags cooks chose for Traditional Corned Beef Hash.

Yield: 2 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Corn

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Ingredients

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Original recipe makes 2

1 ccorned beef; Diced

Bayou Blast; see * Note

1/2 cOnions; chopped

2 Eggs

1 tbolive oil

1/2 cGreen Pepper; Chopped

3 c; Diced; cooked boiling

parsley; Chopped, for garnish

Traditional Corned Beef Hash Preparation

* Note: See the ?Bayou Blast - {Emeril?s Creole Seasoning}? recipe which is included in this collection. Preheat oven to 400 degrees. In an ovenproof skillet (preferably nonstick) heat oil with onions and green peppers over medium-high heat, 1 minute. Add potatoes and corned beef and saute, tossing to combine with vegetables, 3 minutes. When mixture begins to stick, moisten with 1/4 cup water and cook 1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture. Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into wells, season tops of eggs with Bayou Blast, and transfer to oven. Cook just until eggs are set and potatoes are nicely browned, 5 to 7 minutes. Serve directly from pan, sprinkled with parsley. This recipe yields 2 servings. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 03-14-1997 Recipe by: Emeril Lagasse