Yolk Corned Beef Hash & Eggs
* 2 tablespoons vegetable oil
* 10 ounces cooked corned beef, shredded and pulled
* 1 green pepper, chopped
* 1 white onion, chopped
* 1 ½ -2 cups- Red skin potatoes, diced
* 2 ounces proprietary seasoning salt
* 4 large eggs
Heat the oil in a medium skillet over high heat. Add the corned beef and cook, stirring with a wooden spoon, until it releases some fat and browns slightly, about 2 minutes. Stir in the green pepper, onion, and seasoning and continue to cook about 2 minutes. Add the potatoes (already partially boiled) and cook until golden brown and somewhat crispy.
Meanwhile, heat the butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up.
To serve, top each portion of hash with 2 fried eggs.
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