Ingredients
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8 oz thick - sliced cooked corned beef
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1 medium yellow onion
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2 tbsp vegetable oil
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1 (20 oz) bag frozen diced potatoes
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1/2 tsp smoked paprika
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3 tbsp ketchup
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2 tsp minced garlic
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4 large eggs
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2 tbsp chopped parsley
Steps
1
Coarsely chop the corned beef. Chop the onion.
2
In a heavy 12-inch skillet, heat the oil on medium-high. Add the potatoes and onion. Cook 10 min., until onion is golden, stirring often. Add the corned beef and smoked paprika. Cook 5 min., until potatoes are tender, stirring. Stir in the ketchup and garlic. Cook 1 min., stirring often. Season with salt and pepper.
3
Meanwhile, heat a 12-inch nonstick skillet on medium. Add the eggs and cook 3 min., until whites are mostly set. Cover and cook 1–2 min., until whites are set but yolks still runny. Season with salt and pepper.
4
Serve corned beef hash topped with fried eggs. Garnish with parsley.
