Carnegie Deli's Corned Beef Hash
2 tablespoons vegetable oil
2 tablespoons butter
10 ounces cooked corned beef, diced
1 white onion, finely chopped
1 green pepper, finely chopped
2 medium potatoes, peeled and shredded
4 large eggs
1 1/2 teaspoons paprika
Salt and pepper to taste
Heat the vegetable oil over medium-high heat in a large skillet.
Add the potatoes and cook, turning until golden brown all over.
Add the onion and sauté with the potatoes for 5 minutes. Add peppers and paprika and sauté for a couple more minutes.
Finally, add the corned beef and cook until a crust develops, flipping the hash every couple of minutes. Salt and pepper to taste.
While the hash mixture is cooking, heat the butter in a nonstick pan over medium-high heat. Fry the eggs over easy or sunny side up.
Before serving, top each portion of hash with a fried egg.