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DISH RECIPE: Cajun Corned Beef Hash
6-cups frozen shredded hash brown potatoes, thawed
1/4-cup butter or margarine
1/2-cup finely chopped green onions
1/2-cup finely chopped sweet red pepper
1/2-cup finely chopped green pepper
1-tsp seasoned salt
3/4-tsp Cajun seasoning
3/4-tsp chili powder
1/2-tsp pepper
1 1/2-cups chopped cooked corn beef
1-tbsp white vinegar
8-eggs
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 corn beef; heat through
Meanwhile, in a skillet with high sides, bring vinegar and 2 to 3 inches of water to boil
Reduce heat; 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 eggs one at a time into simmering water
Cook uncovered until whites are completely set and yolks begin to thickened about 3-4 minutes
With a slotted spoon, lift poached eggs out of the water
Serve over hash mixture
Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired
Makes 4 servings
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