Prep time: 15 minutes
Total time: 30 minutes
2 tablespoons olive oil
½ medium yellow onion, diced
½ medium poblano pepper, diced
½ red bell pepper, diced
2 cups diced roasted potatoes, smashed
1 cup|150 grams diced corned beef (can be substituted with canned)
2 teaspoons hot sauce, preferably Tabasco
1 teaspoon Worcestershire sauce
kosher salt and freshly ground black pepper, to taste
3 tablespoons|60 grams Boursin
5 large eggs
3 tablespoons unsalted butter
furikake seasoning, to taste
parsley leaves, to garnish
- Heat the oil in a large cast-iron skillet over medium-high. Add the onion and peppers and cook until soft, 3 minutes. Toss in the corned beef and cook until heated through and crisp, 3 minutes. Add the potatoes and cook until a little more crisp and heated through, 4 minutes more. Add the hot sauce and Worcestershire sauce and season with salt and pepper. Keep warm.
- In a large bowl, whisk together the boursin and eggs and season with salt and pepper. Melt the butter in a medium nonstick skillet over medium. Add the eggs and cook, stirring and pushing them around until curds have formed and they are set to your liking. Remove from the heat.
- To serve, transfer the hash to a large bowl and add the eggs on top. Sprinkle with the furikake and garnish with the parsley leaves. Eat now!
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