The Pioneer Woman Tasty Kitchen
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Corned Beef Hash

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Level: Easy

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Description

St Patrick’s Day staple made quick and easy!

Ingredients

  • 1 bag (14 Oz. Size) Alexia Harvest Saute
  • ½ pounds Boars Head Corned Beef From Your Deli
  • 2 whole Egg, Fried
  • 2 Tablespoons Ketchup
  • 2 drops Sriracha

Preparation

1. Remove the oil pouch from the Harvest Saute bag and thaw in hot water.

2. Chop the corned beef into bite size pieces.

3. Over high heat, brown the corned beef for 8-10 minutes. Let it sit untouched in order to brown; don’t mess with it too much. It won’t be super crispy at the end of this cooking and that’s okay. Set aside.

4. Turn off the heat. In the same hot pan, add your oil pouch, it will sizzle and pop at first. Now turn the heat to medium.

5. Add the frozen veggies. Cook 5-7 minutes until starting to thaw and brown.

6. Add the corned beef back into the pan. Now it’s going to get crispier! When the potatoes are thawed, cut the larger pieces down into bite-sized pieces.

7. Cook 8-10 minutes more, or until all veggies are thawed and browned. You want the corned beef to have a good crunch as well.

8. In a separate skillet, use butter or cooking spray whatever you prefer, heat to medium and cook your egg.

9. Serve corned beef hash topped with a fried egg, with a tablespoon of ketchup mixed with 1-2 drops of Sriracha sauce on the side (be careful, it’s spicy!).

Enjoy!

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