Corned Beef Hash & Eggs* Recipe

Time30m

Serves2

corned beef, 2 eggs over medium, Cajun potatoes, green onions, served with sourdough toast

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Ingredients

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1
Prepare the Potatoes
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced potatoes and season with salt, pepper, and Cajun seasoning. Cook until the potatoes are tender and golden brown, about 10-15 minutes, stirring occasionally.
2
Add Corned Beef
Once the potatoes are cooked, add the diced corned beef to the skillet. Mix well and cook for another 5-7 minutes until the beef is heated through and slightly crispy.
3
Cook the Eggs
In a separate non-stick skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs into the skillet and cook them over medium heat until the whites are set but the yolks are still runny, about 4-5 minutes.
4
Toast the Bread
While the eggs are cooking, toast the sourdough bread slices until golden brown.
5
Assemble the Dish
To serve, spoon the corned beef hash onto a plate, top with the eggs, and sprinkle with sliced green onions. Serve with toasted sourdough on the side.