It's a Keeper: Corn-Beef Hash Topped with Fried Eggs and Cheese

The recipe for Corn-Beef Hash Topped with Fried Eggs and Cheese sounds a little weird because, well, it is. But it is weird in a good way! I love having breakfast for dinner, so I jumped at the chance to try this recipe from Rachael Ray's talk show. It's got a ton of flavor and even a few veggies thrown in for good measure.

I have a confession to make - I am a little bit egg challenged. For some reason, I have never been able to master the art of making eggs. My scrambles turn out either too wet or dry and if I fry an egg, it ends up looking like I was trying to scramble it. Luckily, my husband is a pro, so he did the frying for this recipe.

When she says there are six servings of this, she really means it. I cut the recipe in half for two of us and there were still leftovers. Here's the recipe with my comments in brackets:

2 tablespoons EVOO
1 1/2 pounds ground sirloin beef
2 cloves garlic, finely chopped or grated
1 large onion, finely chopped
2 tablespoons (about 2 palmfuls) chili powder
1 tablespoon (about 1 palmful) cumin
3 tablespoons tomato paste [Rachael buys hers in a tube, which would be convenient, but my store only sells it in a can.]
2 teaspoons hot sauce (add more or less depending on how hot you like it) [Definitely start with one teaspoon, since you can add more later.]
1 red bell pepper, cut into medium dice
1 jalapeño pepper, seeded and diced
4 ears corn, kernels removed or 1 10-ounce box frozen corn, defrosted
Salt and ground black pepper
1 cup beef stock
2 tablespoons butter
4 eggs
1 cup shredded pepper jack cheese [Definitely use the pepper jack if you can find it,]
1/4 cup (a small handful) chopped cilantro

Yields: 6 servings [I don't really get this, since the recipe only calls for 4 eggs. So, if you are making it for 6, make sure you have 6 eggs!]

Place a high-sided skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the meat to the skillet, breaking it up a wooden spoon or potato masher, and cook until caramelized, 6-7 minutes.

Add the garlic, onion, chili powder, cumin, tomato paste, hot sauce, peppers and corn to the pan. Cook until the onion is tender, about 5 minutes. Season everything with salt and pepper, add the stock to the skillet and cook until the liquid has reduced and thickened, about 5 minutes more.

While the hash is simmering, place a large, nonstick skillet over medium heat and melt the butter. Break the eggs into the pan, spacing them about an inch apart. Season the eggs with salt and pepper and cook, flipping once, until the whites have set, about 4 minutes total.

To serve, fill a bowl with a couple spoonfuls of hash, topping it off with some shredded cheese, a fried egg and a garnish of cilantro.