Corned Beef Hash
Corned Beef Hash
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Ingredients
| 8 | button mushrooms, quartered | |
| 1 | red onion, two-inch dice | |
| 2 | green peppers, two-inch dice | |
| 15 | medium-sized fingerling potatoes, simmered until tender, then sliced into finger-thick slices | |
| 10 | slices of corned beef from your local Co-op deli, lightly shredded | |
| 4 | CO-OP GOLD Eggs, poached to desired doneness and kept warm | |
| ½ | bunch of parsley, freshly chopped | |
| CO-OP GOLD Canola Oil, to coat pan |
Directions
In a large sauté pan over medium-high heat, heat enough oil to cover bottom of pan. When the oil is lightly smoking, add button mushrooms and cook until golden brown, season and continue cooking for another 30 seconds to allow seasoning to permeate. Using a slotted spoon, remove mushrooms and place on a paper towel lined tray to drain excess fat. Return pan to high heat. Add a splash of oil to the pan and when lightly smoking again, then add onions and peppers and sauté quickly until lightly browned. Return mushrooms to pan, then add fingerlings and shredded corned beef. Toss to combine. Transfer to plates and top each portion with a delicious poached egg and a sprinkling of freshly chopped parsley. Serve immediately. This recipe serves four.