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Corned Beef Hash in Bell Peppers Recipe


Bell Peppers

“[Ronald Reagan was] born in Tampico, Illinois. Educated at High school and Eureka College. Height: 6 feet. Weight: 170 pounds. Grey eyes and dark brown hair. Was a life guard when he was younger. Wrote a weekly sports column for a Des Moines newspaper, was broadcasting sporting events when heard by a Warner Brothers talent scout and his splendid voice and diction won for him a long term contract with Warner Bros.-First National Pictures Corporation.” — What Actors Eat When They Eat!

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For the hash

  • 3 medium-sized potatoes, diced
  • 1 large onion, diced
  • Olive oil, to taste
  • 3 medium-sized tomatoes, diced
  • 1 can corned beef, minced
  • Salt and pepper, to taste

For the bell peppers

  • 4 large bell peppers
  • 1 tablespoon mustard
  • Salt and pepper, to taste
  • 4 eggs
  • Paprika, to taste


For the hash

Brown the potatoes and onions in olive oil. Add diced tomatoes, minced corn beef, season to taste and brown thoroughly. Then add warm water and let simmer about 20 minutes.

For the bell peppers

Take 1 large bell pepper for each serving, cut off the top and hollow out. Brush the inside with mustard, salt, and pepper, and fill with corned beef hash, leaving about ¾-inch of space at top to allow for swelling. Bake in a moderate oven for 20 minutes. Five minutes before serving, drop a raw egg on each portion of hash, sprinkle with paprika, and return to the oven until the eggs are set.

Serve this with buttered asparagus and avocado salad on romaine lettuce.