Cajun Corned Beef Hash Recipe
Neither the flavor nor the texture is "mushy" when you whip up a skillet of this tongue-tingling hash. This is an all-time favorite of mine. I created it after eating a similar variation in Texas. —:Del Mason Martensville, Saskatchewan
- 6 cups frozen shredded hash brown potatoes, thawed
- 1/4 cup butter
- 1/2 cup each finely chopped green onions, sweet red pepper and green pepper
- 1 teaspoon seasoned salt
- 3/4 teaspoon Cajun seasoning
- 3/4 teaspoon chili powder
- 1/2 teaspoon pepper
- 1-1/2 cups chopped cooked corned beef
- 1 tablespoon white vinegar
- 8 eggs
- Additional Cajun seasoning and hot pepper sauce, optional
- 1. In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through.
- 2. Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
- 3. Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.
- 4. Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired. Yield: 4 servings.
1 cup equals 569 calories, 38 g fat (16 g saturated fat), 539 mg cholesterol, 1,733 mg sodium, 25 g carbohydrate, 3 g fiber, 32 g protein.
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