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1.
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Remove the oil pouch from the Harvest Saute bag and thaw in hot water.
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2.
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Chop the corned beef into bite size pieces.
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3.
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Over high heat, brown the corned beef for 8-10 minutes.
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Let it sit untouched in order to brown; dont mess with it too much.
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It wont be super crispy at the end of this cooking and thats okay.
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Set aside.
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4.
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Turn off the heat.
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In the same hot pan, add your oil pouch, it will sizzle and pop at first.
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Now turn the heat to medium.
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5.
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Add the frozen veggies.
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Cook 5-7 minutes until starting to thaw and brown.
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6.
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Add the corned beef back into the pan.
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Now its going to get crispier!
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When the potatoes are thawed, cut the larger pieces down into bite-sized pieces.
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7.
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Cook 8-10 minutes more, or until all veggies are thawed and browned.
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You want the corned beef to have a good crunch as well.
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8.
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In a separate skillet, use butter or cooking spray whatever you prefer, heat to medium and cook your egg.
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9.
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Serve corned beef hash topped with a fried egg, with a tablespoon of ketchup mixed with 1-2 drops of Sriracha sauce on the side (be careful, its spicy!
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).
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Enjoy!
