Corned beef hash a la Barbie
An elegant European take on an old Appalachian staple.
My husband loved it.
Ingredients:
- 1 can corned beef
- 2 onions, cut in pieces, but not diced
- 4 or 5 small to med potatoes, cut in larger pieces, but not peeled
- One TABLESPOON black pepper
- Five TABLESPOONS apple cider vinegar
- 6 eggs
- 4 slices Muenster cheese
- Three handfuls of fresh baby spinach
- Salt to preference
- Grated parmesan sprinkle
- Optional: very light touch of cayenne on top
- Generous amount of vegetable oil
- Chili sauce or ketchup
Directions:
- Add generous oil to deep skillet on medium.
- Add potatoes, onions and pepper. Allow to brown a few minutes.
- Add corned beef, cut in cubes. Allow to cook while stirring often with spatula. Add more oil as needed to prevent scorching.
- Add vinegar one TABLESPOON at a time, allowing it to cook on low for a few minutes between each spoonful.
- When potatoes are getting soft, top with spinach with a sprinkle of Parmesan.
- Place Muenster slices on top.
- Crack eggs on top of cheese, being careful not to break the yolks. A light sprinkle of Cayenne pepper is optional.
- Cover and allow to continue to cooking on low while the oven preheats to 400 degrees.
- Place in the oven covered until the eggs are cooked to the desired consistency.
- Serve with Chili sauce.

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