Corned Beef Hash In Bell Peppers Recipe
Corned Beef Hash In Bell Peppers Recipe
“[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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Servings
4
servings
Ingredients
- 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
- 4 large bell peppers
- 1 tablespoon mustard
- salt and pepper, to taste
- 4 eggs
- paprika, to taste
Directions
- 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.
- 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.