 | | Directions |
- Whisk all of the ketchup ingredients together and set aside.
- Simmer potatoes in water until tender, approximately 20 minutes. Drain and set aside.
- Place butter into a medium skillet on medium heat and sauté onion, pepper, cayenne and salt for approximately 5 minutes.
- Add corned beef, Worcestershire sauce and vinegar.
- Cook 2-3 more minutes.
- Stir in drained potatoes and milk, cook until heated through.
- Season with salt and pepper.
- Make 4 "wells" into the hash in the skillet.
- Crack and egg and drop into each well.
- Cover skillet and cook for 3-4 minutes for soft yolks, 5-6 minutes for firm yolks. The eggs can also be poached seperately and added after if desired.
- Serve with toasted english muffins or a multi grain bread.
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Prep Time: 15 minutes
Cook Time: 20 minutes
|  | | Ingredients | | - | | KETCHUP: |
| - | | 2/3 cup spicy ketchup |
| - | | 1 tablespoon honey |
| - | | 1 tablespoon Dijon mustard |
| - | | 2 teaspoons Worcestershire sauce |
| - | | 1 tablespoon zesty bread and butter pickles - chopped fine |
| - | | tabasco sauce to taste |
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| - | | HASH: |
| - | | 1 1/2 cups russet potatoes - peeled and diced |
| - | | 1 1/2 cups sweet potatoes - peeled and diced |
| - | | 2 tablespoons unsalted butter |
| - | | 1 cup onion - diced |
| - | | 1 cup red bell pepper - diced |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1 pinch salt |
| - | | 2 cups cooked corned beef - chopped |
| - | | 2 tablespoons Worcestershire sauce |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1/3 cup milk |
| - | | 4 eggs |
| - | | fresh parsley - chopped for garnish |
| - | | black pepper for garnish |
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