CRISPY CORNED BEEF HASH & EGGS

CRISPY CORNED BEEF HASH & EGGS image

Yield 4

Number Of Ingredients 8

2 pounds Yukon Gold potatoes, peeled and diced
8 oz. cooked corned beef, shredded
4 large eggs
1 large white onion
1 poblano chile, seeded and diced
4 tablespoons unsalted butter
2 tablespoons ketchup
kosher salt and freshly ground pepper, to tast

Steps:

Melt butter in a large, heavy-bottomed skilled over medium-high heat and add diced potatoes. Cook, stirring frequently, until tender and golden brown. 10-12 minutes. To the potatoes, add the corned beef, onion and chile, seasoned with salt and pepper, and cook until softened. 4-6 minutes. Stir in ketchup and mix well. Taste and adjust seasoning, if necessary. Use your spoon to pack hash down into the pan and turn heat up to high. Cook fo 3 minutes, or until bottom is browned and crispy. Carefully flip browned bits so they are now on the top and undercooked pieces are on the bottom. Pack hash down again and cook for another 3 minutes, until bottom is equally browned and crispy. Continue with remaining hash until it's all browned. Turn heat back down to low. Make 4 indentation(s) in the hash with your spoon or spatula and break an egg into each one. Season again and cover the pan. Cook until the eggs are set, 5-7 minutes, then transfer to serving platters and serve immediately.