Ingredients
6 cups frozen shredded hash brown potatoes, thawed1/4 cup butter1/2 cup each finely chopped green onions, sweet red pepper and green pepper1 teaspoon seasoned salt3/4 teaspoon Cajun seasoning3/4 teaspoon chili powder1/2 teaspoon pepper1-1/2 cups chopped cooked corned beef1 tablespoon white vinegar8 eggsAdditional Cajun seasoning and hot pepper sauce, optional
Preparation
In a large skillet, cook hash browns in butter until almost tender. Stir in onions, peppers and seasonings. Cook until hash browns are lightly browned and peppers are tender. Add corned beef; heat through.
Meanwhile, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip egg into water.
Cook 4 eggs, uncovered, until whites are completely set, about 4 minutes. With a slotted spoon, lift each egg out of the water. Repeat with remaining eggs.
Serve over hash mixture. Sprinkle with additional Cajun seasoning and serve with hot pepper sauce if desired.
