Corned Beef Hash with Eggs

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Green bell pepper

  Sweet, green, raw

  ½ large (2-1/4 per lb, approx 3-3/4" long, or 82g

• Onions

  Yellow, sauteed

  1 cup chopped or 87g

• Potato

  Flesh and skin, raw

  6 Potato small or 1.02kg

• Cured beef, corned beef

  Brisket, cooked

  5 piece, cooked, excluding refuse (yield f or 1.6kg

• Salt

  Table

  100g

• Egg

  Whole, fresh eggs

  2 extra large or 112g

• Parsley

  Raw

  2 tbsp or 8g

Directions

1. Heat oil in a large nonstick skillet over medium heat. Sauté bell pepper, onion and potatoes in hot oil 8 minutes or until potatoes are tender. Add corned beef and seasoned salt, stirring to combine; cook 4 minutes or until thoroughly heated. Cook eggs in hot oil in a nonstick skillet 2 minutes per side or to desired doneness. Top each serving of hash with a fried egg; sprinkle with parsley.

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