Corned Beef Hash With Dijon Mustard Cream Sauce

• FOR THE HASH:
• 2 Tablespoons Olive Oil Or Fat Of Your Choice
• 2 cups Leftover Cooked Corned Beef, Chopped
• 2 cups Leftover Cooked Potatoes, Cabbage, Onions, Carrots, Parsnips, Etc., Cubed
• Salt And Pepper, to taste
• 4 Eggs, Fried To Your Desired Preference
• FOR THE DIJON MUSTARD CREAM SAUCE:
• 1 cup Half-and-half
• 4 teaspoons Dijon Mustard
• Salt And Pepper, to taste

1. For the hash:
2. Place the oil in a large skillet and heat over medium heat.
3. In a large bowl, add leftover beef and vegetables and stir well to combine. Season with salt and pepper to taste. Spread mixture evenly in the heated pan and let a brown crust form on the bottom (about 5 minutes). Turn it over to brown the other side (about another 5 minutes). While the hash is cooking, make the cream mustard sauce.
4. For the cream mustard sauce:
5. In a small saucepan, over medium heat, whisk together the half-and-half and mustard. Continue to cook, whisking occasionally, until slightly thickened, about 5 minutes. Be careful not to boil or the mixture will curdle. Season with salt and pepper.
6. Divide the hash between four plates, top with eggs, and drizzle with the Dijon mustard cream sauce. Enjoy!

olive oil, beef, potatoes, salt, eggs, cream sauce, dijon mustard, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/corned-beef-hash-with-dijon-mustard-cream-sauce/ (may not work)