Title: Traditional Corned Beef Hash
Categories: Essnce12
Yield: 2 servings

1 tb Olive oil
1/2 c Chopped onion
1/2 c Chopped green pepper
3 c Diced; cooked boiling
-potatoes, (1/2” dice)
1 c Diced corned beef; (1/2”
-dice)
2 Eggs
Bayou Blast; see * Note
Chopped parsley; for
-sprinkling

* Note: See the “Bayou Blast - {Emeril’s Creole Seasoning}” recipe which is
included in this collection.

Preheat oven to 400 degrees. In an ovenproof skillet (preferably nonstick)
heat oil with onions and green peppers over medium-high heat, 1 minute. Add
potatoes and corned beef and saute, tossing to combine with vegetables, 3
minutes. When mixture begins to stick, moisten with 1/4 cup water and cook
1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture.
Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into
wells, season tops of eggs with Bayou Blast, and transfer to oven. Cook
just until eggs are set and potatoes are nicely browned, 5 to 7 minutes.
Serve directly from pan, sprinkled with parsley. This recipe yields 2
servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-14-1997

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.