Corned Beef Breakfast Hash

Forget green eggs and ham; try this for breakfast on St. Patrick's Day. Using corned beef is a great way to incorporate classic Irish ingredients and flavors without having to add green food coloring to something.
  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4 servings
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Ingredients

3 tablespoons olive oil

1 pound baby red potatoes, quartered

Kosher salt and cracked black pepper

Kosher salt and cracked black pepper 

1 Spanish onion, roughly chopped

1 red bell pepper, chopped

1 cup shredded cabbage

2 tablespoons Worcestershire sauce

8 ounces corned beef, thinly sliced crosswise into strips

1/4 cup heavy cream

4 large eggs

Directions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes. 
  2. Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low. 
  3. Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates.

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