Traditional Corned Beef Hash

1 review, 4 star(s). 100% would make again

Ready in 1h

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1 c corned beef; Diced
Bayou Blast; see * Note
1/2 c Onions; chopped
2 Eggs
1 tb olive oil
1/2 c Green Pepper; Chopped
3 c ; Diced; cooked boiling
parsley; Chopped, for garnish

Original recipe makes 2



* 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 - Formatted for MasterCook by MR MAD, aka Joe Comiskey - 03-14-1997 Recipe by: Emeril Lagasse

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Recipe Links

Bayou Blast - (Emeril's Creole Seasoning)

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My husband loved this. It was really easy to make.
Mdeanddjo 2y ago

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