Breakfast / Brunch
Corned Beef Hash with eggs and spicy ketchup
What’s better than meat and potatoes for breakfast? This Corned Beef Hash with eggs and spicy ketchup will get your family to the kitchen table in no time! And if you've only ever had corned beef from a can, homemade will open up a whole new world for your and your family, and this spiced up recipe is in a league of its own.
FOR THE SPICY KETCHUP, WHISK:
FOR THE HASH, COOK:
If you aren't a fan of this style of cooked egg, feel free to skip them. But don't leave out the spicy ketchup — it adds just the right zip to the dish.
For the spicy ketchup, whisk together ketchup, mustard, honey, parsley, jalapeño, Worcestershire, and Tabasco.
For the hash, cook potatoes in a pot of boiling water until tender, about 15 minutes; drain.
Melt butter in a sauté pan over medium-high heat until foamy; add onions, bell peppers, pepper flakes, and pinch of salt and sauté until vegetables are tender, 5 minutes. Add corned beef, Worcestershire, and vinegar; cook, stirring often, 2 minutes. Stir in cooked potatoes and heavy cream; cook until heated through, then season with salt. Form four small wells in hash to hold eggs.
Add eggs, placing 1 in each well. Reduce heat to medium, cover, and cook hash 3–4 minutes for "easy" yolks or 5–6 minutes for firm yolks.
Add parsley; season hash with pepper. Serve hash and eggs over English muffins with spicy ketchup.
Combine the ingredients for the ketchup before making the hash, then set it aside so the flavors have time to meld.
Form wells in the hash so the eggs can cook in the direct heat from the pan.
% Daily Value*
Total Fat 32g 49%
Saturated Fat 14g 70%
Cholesterol 325mg 108%
Sodium 1800mg 75%
Carbs 73g 24%
Fiber 4g 16%
*Percent Daily Values are based on a 2,000 calorie diet.