CORNED BEEF HASH – September 27 – National Corned Beef Hash Day

Ingredients:

• 6 gold potatoes, cut into 1/2 inch pieces
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, chopped fine
• 1 green pepper, seeded and chopped
• 2 garlic cloves, minced
• 1/2 teaspoon thyme
• 1 teaspoon celery seed
• 2 1/2 cups corned beef, prepared as directed
• 1/2 cup half and half
• 4 eggs
• salt and pepper to taste

Instructions:

Place potatoes in a pot, add water until covered, bring to a boil and cook until almost done.  Remove from heat and drain.  In a skillet over medium heat add the butter, olive oil, onion, and green peppers.  Cook until the onion is almost browned, 6-8 minutes.  Add the garlic thyme, celery seed, potatoes, and corned beef.  Put the half and half in a microwave bowl and heat for 1 minute.  Add to the skillet.  Press the mixture down and turn the temperature up to medium-high.  Cook for 3-4 minutes then turn and press down again and cook for another 3-4 minutes.  Turn one more time and press down and make 4 indentions on the top.  Crack one egg in each indention, season with salt and pepper.  Reduce heat to medium-low and cover.  Cook until the egg whites are set.  Cut into wedges.