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

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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