2 tablespoons butter, plus more for frying the eggs
1 lb. cooked corned beef, (4 cups)finely diced
2 cloves garlic, minced
1 sweet yellow onion, finely chopped
1 bag Simply Potatoes Shredded Hash Browns, 20 oz.
Seasoned salt
Freshly ground pepper
6 fried eggs, for serving
Chopped fresh chives, for garnish
1 cup prepared hollandaise sauce
Directions:
Heat the olive oil in a medium skillet over high heat. Add the corned beef and cook, stirring with spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in garlic and sauté until it becomes translucent, about 2 minutes. Add in the butter, and onions and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes.
Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Season to taste, with seasoned salt and pepper.
Meanwhile, heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
To serve, top each portion of hash with a fried egg and spoon hollandaise over the eggs; garnish with chopped fresh chives. Serve with toasted, buttered Irish soda bread on the side.
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2 tablespoons butter, plus more for frying the eggs
1 lb. cooked corned beef, (4 cups)finely diced
2 cloves garlic, minced
1 sweet yellow onion, finely chopped
1 bag Simply Potatoes Shredded Hash Browns, 20 oz.
Seasoned salt
Freshly ground pepper
6 fried eggs, for serving
Chopped fresh chives, for garnish
1 cup prepared hollandaise sauce
Directions:
Heat the olive oil in a medium skillet over high heat. Add the corned beef and cook, stirring with spoon, until it releases some fat and browns slightly, about 3 minutes. Stir in garlic and sauté until it becomes translucent, about 2 minutes. Add in the butter, and onions and potatoes and cook, undisturbed, until brown and crisp on the bottom, about 6 minutes.
Continue cooking, turning the hash as it browns evenly, about 15 more minutes. Season to taste, with seasoned salt and pepper.
Meanwhile, heat 2 tablespoons butter in a nonstick skillet over medium-high heat. Fry the eggs sunny-side up or over easy; season with salt and pepper.
To serve, top each portion of hash with a fried egg and spoon hollandaise over the eggs; garnish with chopped fresh chives. Serve with toasted, buttered Irish soda bread on the side.
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