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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  • 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
  • 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
15 mins
20 mins
25 mins
  • 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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