Corned Beef Hash And Eggs

From: PaulaG

On Jun 8, 2009

A great way to empty the fridge. I used a red bell pepper and canned corned beef along with a cooked red potato. I was a little hesitant concerning the amount of broth but it worked well. With the meat being salty, I opted to eliminate added salt. The eggs were topped with fresh ground pepper. Since DH's loves hash, I am sure that I will be making this again.

From: Domestic Goddess

On Jan 30, 2006

MizzNezz, when I made this today for dinner, I cooked 1 medium onion in 3 Tbsp. butter flavored Crisco; over medium heat for 1 minute. I didn't have any bell pepper to add to this recipe, but next time I will add 1/4 cup each, diced red and green bell peppers ( mainly for added color ). I added 2 cups diced leftover cooked, corned beef, 3 cups diced, cooked, potatoes ( which were leftover from when I cooked the potatoes with the corned beef ). Next, I seasoned all with 2 dashes garlic powder, 1 Tbsp. Worcestershire Sauce, a bit of black pepper, and the 2/3 cup of beef broth. I did not add any salt. I cooked this covered, over medium heat for 10 minutes; stirring occasionally. I did not add the eggs on top, but cooked them seperately, and served them on the side with a steak sauce. With the changes I made, ( with the amount of added ingredients ) this was enough for 4 people. Hubby and I liked this, 'cuz it was a simple, basic, and good.

From: Bergy

On Jul 6, 2008

Great recipe and in this case used up leftovers. Instead of Beef broth I used left over pizza sauce. Also had leftover canned corned beef and cooked potatoes. This was not just a wonderful brunch but a clean the fridge deal too. The eggs were perfect - whites firm yolks runny Thanks MizzNezz for another favorite recipe