- 2 tablespoons butter
- 1 cup onions, chopped
- 1 cup red bell pepper, chopped
- 2 medium Russet potatoes, peeled, diced, cooked
- 1/4 teaspoon paprika
- 1/4 cup heavy cream
- 4 large eggs
- 1 tablespoon parsley, chopped
- Salt and Pepper, to taste
Bring a large skillet up to medium-high heat. Add butter, onions, pepper, salt and pepper. Saute for 5-6 minutes until lightly softened. Add potatoes and paprika. Stirring occasionally, continue cooking for 4-5 minutes.
Add corned beef and cream to pan. Cook over medium heat for another 5 minutes. Taste; add additional salt and pepper, if needed.
In a separate greased pan, cook eggs over easy with salt and pepper. Serve over corned beef hash. Garnish with parsley. Serve immediately.
Sponsor: Utah Beef Council