Prep Time: 15 minutes

Cook Time: 25 minutes

Serves: 4

 

Ingredients:

1 pound russet potatoes, diced

2 cloves garlic, minced

1 onion, diced

1 red or green bell pepper, cored and cut into 1/4-inch dice

1 tablespoon olive oil

1/2 tsp. thyme (optional)

Salt and pepper, to taste

2 tablespoons unsalted butter

2 cups diced corned venison or corned beef to make your own to go www.cooknwithmrsg.com

2 teaspoons Worcestershire sauce

4 eggs (optional)

Chopped fresh parsley leaves or red pepper flake for garnish

 

What to do:

Preheat oven to 400 degrees F.

Lightly coat a baking sheet with nonstick spray. In a medium size bowl gently toss to combine potatoes, onions, peppers, oil, thyme salt and pepper. Place potatoes in a single layer onto the prepared baking sheet. Bake for 18-20 minutes, or until golden brown and crisp; set aside.

Melt 2 tablespoons butter in a large oven safe skillet over medium high heat. Add garlic and corned beef; stirring frequently, cook until slightly browned, about 3 minutes. Add in potato mixture and Worcestershire until the potatoes are heated through, about 2-3 minutes; season with salt and pepper, to taste.

If serving with eggs, make a hole in the hash in the skillet for each egg. Then crack an egg into each hole, cook until the eggs achieve desired doneness (you may want to cover the pan if you want the tops of the eggs to cook faster). Serve hot and garnish with parsley or red pepper flake.