Ingredients
- 2 Tablespoons oil (I used avocado, but anything with a high smoke point will work - coconut, canola, etc.)
- 8 baby Yukon gold potatoes, washed and diced) (or 3 regular ones - mine weighed around 14.7 ounces in total)
- 1/2 medium yellow onion, diced (mine was about 3/4 cup)
- 1/2 bell pepper (any color), diced (about 3/4 cup)
- 1 clove garlic, finely minced
- 4 ounces Fully cooked corned beef, diced (I am using Trader Joe's uncured corned beef. You could also sub diced ham.)
- 4 eggs
- salt and pepper, to taste
Instructions
heat up kitchen appliance to 375.heat up a robust (or non-stick oven-safe skillet) over medium heat, and add oil to the pan.
Add the potatoes, onions and peppers, and cook for regarding quarter-hour till veggies ar tender, stirring oft. (Notes: I had to cut back my heat a touch to medium-low. you wish it sizzling, however no splattering all over. Also, use your intuition if you think that you wish additional cook time. If the potatoes do not look done however, cook a couple of additional minutes.)
Add salt and pepper, garlic and beef, put off the warmth (the pan can keep extremely hot, particularly if it's forged iron), and cook another 2 minutes.
take away from heat, and style to envision if you wish to feature additional salt and pepper.
Crack the eggs over the highest, and take a look at to place AN egg over every serving (somewhat symmetrically, however it does not got to be perfect).
Bake at 375 till eggs ar poached, regarding quarter-hour.
take away from kitchen appliance, and that i wish to salt and pepper my eggs here.
Optional: garnish with cut recent parsley.
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