Here is a fantastic recipe for Corned Beef Hash…perfect for a Mother’s Day brunch! This recipe is courtesy of LeRoy & Aurora Bautista at Refuel Cafe in Carrollton from the 86 Recipes New Orleans Editon.

Corned Beef Hash

4 Servings
Time: 30 Mins

INGREDIENTS

HASH AND EGGS
1 lb medium red potatoes, skin on, cut into 1/4-inch dice
2 Tbsp unsalted butter
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
1 tsp chopped fresh tarragon
1 Tbsp chopped fresh parsley
1 lb cooked corned beef, sliced into thin strips
Kosher salt and fresh ground black pepper
8 large eggs (optional)

HASH AND EGGS
1 Preheat oven to 350°F.
2 Sauté potatoes in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 3 mins. 3 Add onion, bell pepper, tarragon and parsley and sauté over moderately high heat, stirring occasionally, about 3 mins.
4 Stir in corned beef. Add salt and pepper to taste and place into oven while preparing eggs.
5 In a separate nonstick skillet, prepare eggs to your desired doneness; sunny side up is recommended.

PRESENTATION
Remove hash from oven, distribute evenly on 4 plates, place two eggs atop each portion.

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