- Cook Hash: Add 2 tablespoons olive oil and diced turnip to 12-inch skillet (Note 5) over medium-high heat. Stirring occasionally, cook until tender and golden-brown in some spots, 5 to 10 minutes. Stir in corned beef, bell pepper, onion, garlic powder, salt, and black pepper until well-mixed, 1 to 2 minutes.
- Crisp It Up: Optionally, for crisper finish, spread hash over whole surface of skillet and use spatula to gently press down into even layer. Cook 2 to 5 minutes until bottom is crisp, depending on how browned you prefer. Turn off heat.
- Serve Hash: Use large spatula to scrape up portion of hash and overturn onto serving plates, repeating until completely served.
- Cook Eggs: Drizzle 1 teaspoon olive oil over now-empty skillet. Crack eggs over skillet, and cover with lid. Cook on medium heat until whites are cooked but yolks are still liquid (or to your preference), a few minutes. Top hash with fried eggs, and serve (Note 6).
|Makes 3 Servings|
|Amount Per Serving:|
|Calories 350 (72% from fat)|
|Total Fat 28g||43%|
|Saturated Fat 7g||33%|
|Net Carb 6.5g|
|Total Carb 8.5g||3%|
|Dietary Fiber 2g||8%|