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Cajun Corned Beef Hash

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 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


  • 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.
  • 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.
  • 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.
  • Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired.
Nutrition Facts
1 each: 569 calories, 38g fat (16g saturated fat), 539mg cholesterol, 1733mg sodium, 25g carbohydrate (3g sugars, 3g fiber), 32g protein.

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