Last week was a slow one cooking wise due to the amount of work the new semester's is dishing out. This dish was a quick option for a satisfying dinner for not my boyfriend and I, but for his neighbor and his roommate. It comes from my old standby book, The Best Ever 20 Minute Cookbook by Jenni Fleetwood, adapted to the ingredients available. To save up more time, I used microwavable brown rice instead for the usual steamed white rice.
1 can of corn beef
1 onion (I replaced it with a green onion), diced
1 green pepper, seeded and diced
salt and pepper
1/4 tsp nutmeg
1/4 tsp paprika
tex-mex chipotle seasoning
2 boiled potatoes, diced
1 tbsp olive oil
2-3 cups of cooked white rice
Heat about a tablespoon of olive oil on a large deep skillet and cook the onion and green pepper until translucent. Season the corned beef with the nutmeg, paprika, seasoning, salt and pepper. Combine the diced potatoes to the corned beef.
When the peppers and onion are ready, add the corned beef hash to the skillet and cook about 10 minutes until . Flatten the hash about to about two inches and make four wells. Break the eggs inside the wells. Season the eggs to taste and cook thoroughly.