I wouldn't call this traditional... it is my rendition of delicious ingredients contrasted together to make a morning song. So here goes.
1 large sprig of thyme
1 large onion small diced
6 oz. potato small dice. I leave the skin on
1/2 tsp. smoked paprika
1 pinch of salt
4 oz. corned beef, cubed
freshly ground black pepper (16 turns)
1 pat of butter
2 - 4 eggs
In a large skillet heat the olive oil over medium high heat, add the thyme, heat herbs. Then add the onion and cook until lightly caramelized, about 3 minutes. Add the potatoes, paprika and salt and brown on all sides until golden, cokk 3-5 minutes, stirring occationally. Add the cubed corned beef. add 1/4 cup water and stir. Cover the pan and cook on very low heat for 15 minutes until potatoes are cooked through and water has evaporated completely. Place on serving dish. In a clean skillet melt the butter. Crack the eggs in the pan and cook to desired done ness. Serve immediately over the hash. Serves 2-4.
Recipe, writing and photos by, Karen Pickus 2012
Courtesy, Karen Pickus 2012