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Ingredientes
- 2 Tbsp. butter
- 1 x onion finely diced
- 1/4 c. finely-diced red bell pepper
- 1/4 c. finely-diced green bell pepper
- 1 lb good-quality corned beef finely diced
- 2 c. diced cooked beets - (2 or possibly 3 beets)
- 1 x egg beaten
- 1 tsp Worcestershire sauce
- 1/4 tsp grnd nutmeg
- Â Â Freshly-grnd black pepper to taste
- 1/2 Tbsp. extra virgin olive oil
- 1Â 1/2 lb russet potatoes peeled, diced
- 2 Tbsp. vegetable oil
- 8 x Large eggs
- 2 Tbsp. white wine vinegar
Direcciones
- For hash, heat the butter in a saute/fry pan or possibly skillet and saute/fry the onion and bell peppers over medium-high heat for 5 min. Transfer to a mixing bowl and add in the corned beef, beets, egg, Worcestershire sauce, pepper and nutmeg. Mix thoroughly and let rest in the refrigerator for at least 4 hrs or possibly overnight.
- Heat the extra virgin olive oil in a saute/fry pan, add in the potatoes, and saute/fry over medium-high heat for 8 to 10 min, or possibly till golden, stirring frequently. Set aside.
- Heat 1/2 Tbsp. of the vegetable oil in each of 2 large saute/fry pans. Add in one-quarter of the hash mix to each pan and cook over medium heat for about 2 min.
- Add in the sauteed potatoes and continue cooking for 6 to 8 min or possibly till crispy, shaking and flipping the pan or possibly stirring frequently with a spatula. Remove and keep hot while repeating for the remaining hash mix.
- For Large eggs, bring a saucepan of salted water to a boil and add in the vinegar. Break the Large eggs, one at a time into a saucer and then slip carefully into the pan. Cook till the egg whites are set and hard, about 4 min. Remove with a slotted spoon and let drain.
- To serve, place the hash on hot serving plates, top with a poached egg, and garnish with freshly grnd black pepper.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 8 servings | |
| Calories 227 | |
| Calories from Fat 113 | 50% |
| Total Fat 12.73g | 16% |
| Saturated Fat 3.94g | 16% |
| Trans Fat 0.09g | |
| Cholesterol 239mg | 80% |
| Sodium 127mg | 5% |
| Potassium 543mg | 16% |
| Total Carbs 19.72g | 5% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.36g | 2% |
| Protein 9.32g | 15% |
