- 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|
|-|| fresh parsley - chopped for garnish|
|-|| black pepper for garnish|