Hash in Translation
Shredded Corned Beef Skillet Rice with Sautéed Peppers, Onions, and Crispy Fried Egg
35 minutes
Serves 4
DinnerGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Imagine your favorite diner hash got a layover in Warsaw and picked up a rice habit. This Eastern European-inspired dinner teaches how to transform leftover corned beef into a hearty, crispy rice skillet finished with a fried egg topper, because everything's better with egg physics.
Ingredients
Yield
4
Instructions
- 01Combine the rinsed rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 16 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- 02While the rice cooks, melt the butter in a large nonstick skillet over medium heat. Add the diced onion and bell pepper; sauté until softened and just starting to brown, about 6 minutes.
- 03Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
- 04Stir in the shredded corned beef. Sauté for 2-3 minutes until the meat is heated through and bits begin to crisp.
- 05Push the corned beef mixture to the edges of the skillet. Add 2 tablespoons vegetable oil to the center and swirl to coat.
- 06Add the cooked rice to the center of the skillet and spread in an even layer. Let it cook undisturbed for 2 minutes to crisp the bottom.
- 07Fold the rice and corned beef mixture together, distributing everything evenly. Season generously with salt and pepper. Cook another 3 minutes, stirring occasionally, until you get crispy bits throughout.
- 08Remove the hash from the skillet and cover to keep warm. Wipe out the skillet and add the remaining 1 tablespoon vegetable oil over medium-high heat.
- 09Crack in the eggs and fry to your desired doneness, about 2-3 minutes for sunny side up.
- 10To serve, divide the hash among four plates and top each with a fried egg. Garnish with chopped parsley and more black pepper.
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