Corned Beef Hash and Eggs

By jiafei

8 Person

35 Minutes

442 Calories

Sunday breakfasts have always been special in my house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes I try, they always rate this corned beef hash recipe No.1! This was excellent! If you have a turnip and potatoes leftover from your boiled dinner, you can just incorporate them into the dish. Excellent use of leftovers and eggs - I would make this again. This one has gone to the top of my breakfast list.

Ingredients

2 tbsp. Minced fresh parsley
Salt and pepper to taste
8 Large eggs
1/2 tsp. Salt
5 cups Chopped cooked corned beef
1/2 cup Canola oil
1 1/2 cups Chopped onion
32 oz. Frozen cubed hash browns

Method

01

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
02

Make 8 wells in the hash browns. Break one egg into each well.
03

Sprinkle with salt and pepper. Cover and bake at 325°F for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Related Tags

Corned Beef Hash and Eggs

4.8

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 442 Kcal
Prep Time 15 Mins
Cook Time 20 Mins
Total Time 35 Mins

02 Ingredients

2 tbsp. Minced fresh parsley

Salt and pepper to taste

8 Large eggs

1/2 tsp. Salt

5 cups Chopped cooked corned beef

1/2 cup Canola oil

1 1/2 cups Chopped onion

32 oz. Frozen cubed hash browns

03 Method

Step 1

In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.

Step 2

Make 8 wells in the hash browns. Break one egg into each well.

Step 3

Sprinkle with salt and pepper. Cover and bake at 325°F for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

04 Author