Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
Slice corned beef into 1/2-inch cubes; set aside. Melt 3 tablespoons butter in heavy medium skillet o ver medium heat. Stir in potatoes, onion, bell pepper, garlic, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix well and press down with a spatula. Cook 10 minutes. Stir, scraping brown bits from bottom. Press down and cook another 10 minutes. Stir in corned beef, again scraping brown bits from bottom. Press down and cook 10 more minutes.
During the final 10 minutes of cooking time, prepare the eggs. Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Crack 3 eggs into skillet, spacing evenly apart. Fry for 3 minutes, or until whites are set. Repeat with remaining 1 tablespoon butter and remaining 3 eggs. Season eggs with the remaining 1/4 teaspoon salt.
Serve eggs over hash and, if desired, season with more pepper and chopped parsley.