Anne Burrell's Corned Beef Hash with Hot Cherry Peppers

Cook along with Anne as she makes a hash with leftover corned beef and red-skinned potatoes before topping the mixture with a poached egg! Get the recipe ▶ https://foodtv.com/3YMiqpr Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Corned Beef Hash with Hot Cherry Peppers RECIPE COURTESY OF ANNE BURRELL Level: Easy Total: 1 hr (includes cooling time) Active: 25 min Yield: 4 servings  Ingredients 4 large Yukon gold potatoes, cut into 1/4-inch dice Kosher salt Extra-virgin olive oil 1 yellow onion, cut into 1/4-inch dice 8 pickled cherry peppers from a jar, stemmed, seeded and cut into 1/4-inch dice, plus 1/4 cup of the pickling liquid 1/4 cup of the pickling liquid 1 pound corned beef, cut into 1/4-inch dice 1/2 bunch of fresh Italian parsley, leaves finely chopped 8 eggs, fried over easy, for serving Directions Put the diced potatoes in a medium saucepan and fill with water to cover by an inch. Season with salt and TASTE the water--it should taste salty like the ocean. Bring the water to a boil over high heat and cook the potatoes until JUST cooked through, about 8 minutes. Drain the potatoes, spread them out on a baking sheet and let them cool completely. HINT, HINT: All this can TOTALLY be a do-ahead!!! Coat a large saute pan with olive oil, add the onion, season with salt, and bring to medium heat. Cook the onion until soft and very aromatic, 8 to 10 minutes. Add the cherry peppers and corned beef and cook until the beef is just beginning to brown and the peppers are very fragrant, about 1 minute. Pour in the pickling liquid and cook an additional 30 seconds. Add the potatoes and cook 1 to 2 minutes before stirring in 1/2 cup water. Continue to cook until the liquid cooks out, 2 to 3 minutes. Press the mixture against the bottom of the pan, turn the heat to high and cook another 4 to 5 minutes without stirring to get a nice brown, crispy bottom. Reseason if needed. Remove from the heat, toss in the parsley and serve with 2 eggs fried over easy per person. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #AnneBurrell #FoodNetwork #CornedBeefHash #HotCherryPeppers Anne Burrell's Corned Beef Hash with Hot Cherry Peppers | Food Network https://www.youtube.com/watch?v=aAK4nSukwGs