Braised Certified Angus Corned Beef, Local Potatoes, Peppers, Onions, Squash and Cheddar Cheese Black Pepper Cream Sauce, topped with 2 Eggs*

Dice the corned beef, potatoes, bell peppers, onion, and squash into small, even pieces.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the diced potatoes and cook for about 10 minutes, stirring occasionally, until they start to soften.

Cook the Vegetables

Add the diced corned beef, bell peppers, onion, and squash to the skillet. Season with salt and black pepper. Cook for an additional 10-15 minutes, stirring occasionally, until everything is heated through and the potatoes are golden brown.

Add Corned Beef and Vegetables

In a small saucepan over medium heat, combine the heavy cream and black pepper. Bring to a simmer, then reduce heat to low and let it thicken for about 5 minutes. Adjust seasoning if necessary.

Prepare the Black Pepper Cream Sauce

In a separate skillet, cook the eggs to your liking (fried, poached, etc.).

Cook the Eggs

Serve the corned beef hash on plates, drizzle with the black pepper cream sauce, and top each serving with a cooked egg. Sprinkle with cheddar cheese before serving.

corned beef hash

Recipe information

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