Corned Beef Hash with Creamy Scrambled Eggs Recipe

Serves 2-4
Prep time: 15 minutes
Total time: 30 minutes

INGREDIENTS

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

DIRECTIONS

1. 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. 
2. 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.
3. 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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