Corned Beef Hash with Eggs and Spicy Ketchup Recipe
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Spice up this deluxe
hash recipe with a spicy homemade ketchup that complements the flavors of the
and the poached egg on top. This leftover
corned beef recipe
is a tasty addition to breakfast or brunch.
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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
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.
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