Corned Beef Hash

If you aren't a fan of this style of cooked egg, feel free to skip them. But don't leave out the spicy ketchup — it adds just the right zip to the dish.

Makes: 4 servings (4 cups hash, 4 eggs); Total time: 45 minutes

23 2/3cup ketchup
22Tbsp. whole-grain mustard
11Tbsp. honey
11Tbsp. minced fresh parsley
11 jalapeño, seeded and minced
22tsp. Worcestershire sauce
22tsp. Tabasco sauce, or to taste
1 121 1/2cups peeled and diced russet potatoes
1 121 1/2cups peeled and diced sweet potatoes
11cup diced onions
11cup diced red bell peppers
14 1/4tsp. red pepper flakes
Pinch of kosher salt
22Tbsp. unsalted butter
22cups chopped cooked corned beef
22Tbsp. Worcestershire sauce
22Tbsp. balsamic vinegar
13 1/3cup heavy cream
44 eggs
22Tbsp. minced fresh parsley
Freshly ground black pepper
44 English muffins, split, toasted, and buttered

For the spicy ketchup, whisk together ketchup, mustard, honey, 1 Tbsp. parsley, jalapeño, 2 tsp. Worcestershire, and Tabasco; set aside.

For the hash, cook potatoes in boiling water until tender, about 15 minutes; drain and set aside.

Sauté onions, bell peppers, pepper flakes, and pinch of salt in butter in a sauté pan over medium-high until vegetables are tender, 5 minutes. Add corned beef, 2 Tbsp. Worcestershire, and vinegar; cook, stirring often, 2 minutes. Stir in cooked potatoes and heavy cream; cook until heated through, then season with salt. Form four small "wells" in hash to hold eggs.

Add eggs, placing 1 in each well. Reduce heat to medium, cover, and cook hash 3–4 minutes for "easy" yolks or 5–6 minutes for firm yolks.

Add 2 Tbsp. parsley; season hash with black pepper. Serve hash and eggs over English muffins with spicy ketchup.

Nutrition Information
Per serving: 690 cal; 32g total fat (14g sat); 325mg chol; 1800mg sodium; 73g carb; 4g fiber; 28g protein

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