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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Neither the flavor nor the texture is mushy when you whip up a skillet of this tongue-tingling hash. This is an all-time favorite of mine. I created it after eating a similar variation in Texas. :Del Mason Martensville, Saskatchewan Ingredients:
6 cups frozen shredded hash brown potatoes, thawed |
1/4 cup butter |
1/2 cup each finely chopped green onions, sweet red pepper and green pepper |
1 teaspoon seasoned salt |
3/4 teaspoon cajun seasoning |
3/4 teaspoon chili powder |
1/2 teaspoon pepper |
1-1/2 cups chopped cooked corned beef |
1 tablespoon white vinegar |
8 eggs |
additional cajun seasoning and hot pepper sauce, optional |
Directions:
1. In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through.
2. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
3. Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.
4. Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired. Yield: 4 servings.
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