| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
|
Essnce12 |
2 |
servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Chopped onion |
| 1/2 |
c |
Chopped green pepper |
| 3 |
c |
Diced; cooked boiling potatoes, (1/2. dice) |
| 1 |
c |
Diced corned beef; (1/2. dice) |
| 2 |
|
Eggs |
|
|
Bayou Blast; see * Note |
|
|
Chopped parsley; for sprinkling |
INSTRUCTIONS
* Note: See the .Bayou Blast - {Emeril.s Creole Seasoning}. recipe which is
included in this collection.
Preheat oven to 400 degrees. In an ovenproof skillet (preferably nonstick)
heat oil with onions and green peppers over medium-high heat, 1 minute. Add
potatoes and corned beef and saute, tossing to combine with vegetables, 3
minutes. When mixture begins to stick, moisten with 1/4 cup water and cook
1 minute more. Using back of a wooden spoon, make 2 wells in hash mixture.
Crack eggs, one at a time, into a ramekin or coffee cup. Slip eggs into
wells, season tops of eggs with Bayou Blast, and transfer to oven. Cook
just until eggs are set and potatoes are nicely browned, 5 to 7 minutes.
Serve directly from pan, sprinkled with parsley. This recipe yields 2
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-050 broadcast 03-14-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-14-1997
Recipe by: Emeril Lagasse
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