Recipes - print - Corned Beef Hash with Eggs and Spicy Ketchup

Corned Beef Hash with Eggs and Spicy Ketchup - Recipe

Spice up this deluxe corned beef hash recipe with a spicy homemade ketchup that complements the flavors of the hash and the poached egg on top. This leftover corned beef recipe is a tasty addition to breakfast or brunch.
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Corned Beef Hash with Eggs and Spicy Ketchup Recipe
  • Whisk all of the ketchup ingredients together and set aside.
  • Simmer the potatoes in water until tender, approximately 20 minutes. Drain and set aside.
  • Place butter into a medium skillet over medium heat and saute the onion, pepper, cayenne, and salt for approximately 5 minutes.
  • Add corned beef, Worcestershire sauce, and vinegar. Cook 2-3 more minutes.
  • Stir in the drained potatoes and milk; cook until heated through.
  • Season with salt and pepper.
  • Make 4 "wells" in the hash in the skillet.
  • Crack and egg and drop into each well.
  • Cover the 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 afterward if desired.
  • Serve with the spicy ketchup on the side and an accompaniment of toasted English muffins or multi-grain bread.
Prep Time: 15 minutes
Cook Time: 20 minutes
-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
-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