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:

  1. Add generous oil to deep skillet on medium.
  2. Add potatoes, onions and pepper. Allow to brown a few minutes.
  3. Add corned beef, cut in cubes. Allow to cook while stirring often with spatula. Add more oil as needed to prevent scorching.
  4. Add vinegar one TABLESPOON at a time, allowing it to cook on low for a few minutes between each spoonful.
  5. When potatoes are getting soft, top with spinach with a sprinkle of Parmesan.
  6. Place Muenster slices on top.
  7. Crack eggs on top of cheese, being careful not to break the yolks. A light sprinkle of Cayenne pepper is optional.
  8. Cover and allow to continue to cooking on low while the oven preheats to 400 degrees. 
  9. Place in the oven covered until the eggs are cooked to the desired consistency.
  10. Serve with Chili sauce.

 




 

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