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Prep Time: 1 Hour
Yields: 6 Servings

The English were extremely fond of corned beef. The process of curing beef in pickling spice with brown sugar and saltpeter, prior to boiling or baking, was quite common in English households. When the English came to settle the “Rolling Felicianas” of Louisiana, they brought their methods of preparing corned beef with them.

4 cups cooked corned beef
1 large white potato
½ cup butter
½ cup diced onions
½ cup diced celery
¼ cup diced red bell peppers
¼ cup minced garlic
¼ cup sliced green onions
1 tsp chopped thyme
salt and cracked black pepper to taste
Louisiana hot sauce to taste
6 poached eggs

Using a paring knife, cut potato into ¼-inch cubes. Poach in lightly-salted water until tender but not overcooked. Drain, cool and set aside. In a large sauté pan, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic, green onions and thyme. Sauté 3–5 minutes or until vegetables are wilted. Blend in corned beef and potatoes. Season with salt, pepper and hot sauce. Sauté an additional 2–3 minutes. Using the bottom of a cooking spoon, mash contents of skillet into a large patty. Reduce heat to low, cover and cook 10 minutes or until corned beef has browned slightly. Uncover and turn hash with large spatula. Cook 5 minutes or until browned. Divide hash into 6 equal servings and top with poached eggs.






















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