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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

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Colby Garrelts
December 2011

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Credit: © David Malosh

Recipe Summary test

total:
45 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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