Southern Style Hash

A fun new way to enjoy breakfast, easy to make, hearty to the max, and yes, rustic. A truly southern style breakfast is on the way - subsitute corned beef for any meat product - fresh pork chop, chicken, shrimp, or, if you want to be a baller - lobster.

Serves: 6

Ingredients

1 can corned beef

3 decent sized potatoes - ( tennis balls) boiled - then fried

1/2 cup corn

1 large diced red onion

1/2 cup canned salsa

1 green pepper - finely diced into small cubes ( brunoise )

Couple of eggs - chefs choice on how many ( typically 2 per person )

1/2 cup grated old cheddar ( recommended ) - or chefs choice

1/4 cup finely diced fresh thyme

1/2 cup paprika

salt and pepper

2 finely diced spring onions

sprinkle of chili flakes ( optional )

Preparation

• boil your potatoes until fork tender, remove skin and dice into small cubes about the size of sugar cubes.
• heat some oil in a nice large hot skillet, and start frying off your potatoes.
• after about 10 minutes of nicely frying them, add the herbs, paprika, onions, peppers, salt and pepper, corn, salsa and corned beef - cook all that together for about 15 mintues on a medium temperature, mixing frequently.
• end result should be a nice medley of potatoes, meat, veg, herbs and red paprika - yum! - now generously grate a handfull of cheddar on top and let it melt and rest.
• while it's resting, fry up some eggs in a seperate pan to sunnyside up style.
• plate up your tasty hash, and place your sunny eggs gently on top, garnish with a sprinkle of paprika and spring onions.
• enjoy with a nice cold glass of milk and a small side order of spring greens