Reagans Corned Beef Hash In Bell Peppers

4
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In

Recipe: #33782

November 17, 2019



"President Reagan brunch dish I think this could be a freezer dish You need large bell peppers you will need 4 of them"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (932.7 g)
  • Calories 943
  • Total Fat - 58.4 g
  • Saturated Fat - 20 g
  • Cholesterol - 985.9 mg
  • Sodium - 2857.1 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 14.9 g
  • Sugars - 15.2 g
  • Protein - 50.5 g
  • Calcium - 359.2 mg
  • Iron - 7.5 mg
  • Vitamin C - 62.6 mg
  • Thiamin - 0.4 mg

Step 1

Brown onions and potatoes in oil.

Step 2

Add tomatoes, corned beef, salt, pepper and enough warm water to keep from burning.

Step 3

Simmer for 20 minutes.

Step 4

Cut off the tops of the bell peppers. Clean out seeds and remove center core. Parboil in salted water until tender limp. Drain.

Step 5

Fill peppers almost to the top with corned beef mixture.

Step 6

Bake at 350 degrees F for 20 minutes.

Step 7

Five minutes before serving, drop a raw egg on top of each pepper. Return to the oven until egg has set

Tips & Variations


No special items needed.

Related

JostLori

Excellent! Made these as "breakfast for dinner". The hash reminded me of what my mom used to make when we were kids. Putting it inside the peppers was simply genius! Instead of putting the raw egg and baking (didn't want a hard yolk and/or snotty whites!), I fried eggs and put them over the top of the peppers. This allowed the whites to be cooked thru AND the yolk to be runny. Such good comfort food!

review by:
(2 Dec 2019)