Ingredients
1¼ lb potatoes, (about 3 medium), cut into ½-inch cubes
3 tbsp butter
¾ cup celery, finely chopped
¾ lb corned beef, cooked, cut into ½-inch cubes
2¼ tbsp spring onions, minced
¼ tsp ground black pepper, to taste
2 tbsp cilantro, fresh, minced
2 eggs, cooked sunny-side up
⅛ tsp spring onions, minced
Preparation
Place the potatoes in a saucepan, then add water to cover. Bring to a boil.
Reduce heat. Cook uncovered for 6 to 8 minutes just until tender, then drain.
In a large nonstick skillet, heat the butter over medium-high heat. Add the celery and cook for 4 to 6 minutes until crisp-tender.
Stir in the corned beef and cook for 1 to 2 minutes until heated through.
Add the potatoes and cook for 6 to 8 minutes, turning occasionally, until lightly browned.
Sprinkle the hash with cilantro, black pepper, and spring onions. Toss and stir to combine.
Garnish with spring onions, then serve with eggs. Enjoy!
