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Hash in Translation

Shredded Corned Beef Skillet Rice with Sautéed Peppers, Onions, and Crispy Fried Egg

35 minutes
Serves 4
Dinner
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

  1. 01
    Combine 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.
  2. 02
    While 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.
  3. 03
    Add the minced garlic and cook for 30 seconds, stirring constantly, until fragrant.
  4. 04
    Stir in the shredded corned beef. Sauté for 2-3 minutes until the meat is heated through and bits begin to crisp.
  5. 05
    Push the corned beef mixture to the edges of the skillet. Add 2 tablespoons vegetable oil to the center and swirl to coat.
  6. 06
    Add 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.
  7. 07
    Fold 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.
  8. 08
    Remove 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.
  9. 09
    Crack in the eggs and fry to your desired doneness, about 2-3 minutes for sunny side up.
  10. 10
    To 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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