Different Take on a Comfort Food Classic

Corned beef hash was a main staple growing up. A favourite that prepared the old way I probably couldn't stomach today. But I'm all about turning those old comfort foods into something great, but still quick, cheap and non-pretentious.

BRAD'S CORNED BEEF HASH

2 diced potatoes; pound of corned beef; 2 tbsp butter; olive oil; 1 red onion; 1 red bell pepper; pinch fresh grated nutmeg; pinch paprika (preferably Hungarian); 4 eggs; kosher salt; fresh black pepper; fresh parsley

Steam or boil the potatoes until soft.

In a large frying pan or skillet, melt butter with a splash of olive oil and sauté onion for about 3 minutes and then add peppers and sauté another 2 or three minutes. Mix in the cooked potatoes, corned beef (cubed or flaked, your choice), nutmeg and paprika. Season with Kosher salt and fresh pepper and toss around. Press the mix down a bit, reduce the heat to medium-low. Once it starts to crust a bit on the bottom, stir it, and then do this again after a few minutes.

Make four holes and crack the eggs into each. Cover the pan and cook until the whites are firm but the yolk is still soft and creamy. Garnish with parsley.