© David Malosh
Active Time
N/A
Total Time
45 MIN
Yield
Serves : 6

Chef Way Colby Garrelts brines expensive wagyu for the homemade corned beef he uses in his tomato-rich, chunky hash. Easy Way Home cooks can buy corned beef from the deli counter and cut it into thick pieces for this hash.  More Breakfast Recipes

How to Make It

Step 1    

In a very large nonstick skillet, heat 3 tablespoons of the oil. Add the potatoes and cook over moderately high heat, stirring occasionally, until golden, about 10 minutes.

Step 2    

Add the onion and bell pepper and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until softened, about 2 minutes. Add the corned beef and cook, stirring occasionally, until browned, about 8 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce and 1 tablespoon of hot sauce and simmer over moderate heat, stirring occasionally, until the sauce is very thick, about 15 minutes.

Step 3    

In another large nonstick skillet, heat the remaining 2 tablespoons of oil. Crack the eggs into the skillet and fry sunny-side up or over-easy. Spoon the hash onto plates and top with the eggs. Sprinkle with chives and serve right away.

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