Corned Beef Hash with Poached Eggs

Ingredients

• 2 cups corned beef
• 4 medium potatoes
• 1 medium onions
• 4 large eggs
• 1 tablespoon parsley
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• 1 teaspoon salt
• 2 cloves garlic
• 1 medium bell pepper

Instructions

1. 1

   Peel and dice the potatoes into small cubes (about 1/2 inch). Place them in a pot of salted water and bring to a boil. Cook for about 10 minutes until just tender, then drain and set aside.

2. 2

   While the potatoes are cooking, finely chop the onions and bell pepper. Mince the garlic cloves.

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the onions, bell pepper, and garlic. Sauté for about 5 minutes until the onions are translucent.

4. 4

   Add the cooked potatoes to the skillet and stir to combine. Cook for an additional 5 minutes, allowing the potatoes to get slightly crispy. Season with salt and black pepper.

5. 5

   Stir in the chopped corned beef and cook for another 5-7 minutes until heated through and slightly crispy.

6. 6

   While the hash is cooking, poach the eggs. Bring a small pot of water to a simmer and add a splash of vinegar. Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes for a runny yolk.

7. 7

   Once the eggs are poached, remove them with a slotted spoon and drain on paper towels.

8. 8

   To serve, divide the corned beef hash among four plates. Top each serving with a poached egg and sprinkle with chopped parsley.

9. 9

   Enjoy your hearty corned beef hash with poached eggs!