Corned Beef Hash and Eggs
User Reviews
4.6
21 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Servings
2
-
Calories
362 kcal
-
Course
Main Course, Breakfast
-
Cuisine
American
Corned Beef Hash and Eggs
Report
Corned beef hash and eggs is a simple dish made from a handful of ingredients. You can use homemade or canned corned beef, and this breakfast hash is ready to eat in 30 minutes.
Share:
Ingredients
FOR THE HASH:
- ½ pound corned beef preferably shredded but can be diced
- ½ pound potatoes I used red potatoes, cut in 1/2" dice
- 1 small onion diced
- 2 tablespoons olive oil divided
- salt and pepper to taste
GARNISH AND TOPPINGS (optional)
- 1-2 fried or poached eggs per person
- chopped parsley for a bit of green
- hot sauce if you like it spicy
Instructions
- Bring a medium pot of water to a boil. When it starts to bubble add a generous pinch of salt. Add ½ pound potatoes and cook for 10 minutes or until tender.
- Line a baking sheet with paper towels and set aside.
- When the potatoes are tender, pour them through a fine mesh strainer to drain the water off, then transfer to the lined baking sheet.
- Spread the potatoes in an even layer to drain and dry. Potatoes should be at room temperature and tacky to the touch, but not wet.
- While the potatoes cook/dry, saute 1 small onion. Heat 2 teaspoons olive oil in a wide-nonstick skillet over medium heat. Add the onions and saute, stirring occasionally, until the alliums are slightly softened and translucent. Transfer the onions to a small bowl.
- Heat 2 more teaspoons of olive oil in the same skillet over medium-high heat. Add the dried and cooled potatoes to the pan and spread into an even layer. Lightly sprinkle with salt and pepper to taste.
- Don't fuss with the potatoes. Let them cook undisturbed for 4-5 minutes, so they can brown and start to develop a crust.
- Once one side of the spuds is golden and crisp, flip the potatoes to brown the other sides. After flipping, give them time to cook without disturbing them. When they start to get golden, flip them again.
- Once the potatoes are crispy to your liking (between 10-13 minutes for me) add the remaining olive oil and stir in the ½ pound corned beef and sauteed onions.
- Spread the hash into a single layer to cook so that the beef starts to get browned and crispy edges. Toss a few times with a wooden spoon or rubber spatula.
- Serve with 1-2 fried or poached eggs (per person) a little chopped parsley for color and hot sauce if you like a kick. I especially like this with a side of rye toast.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
3g
(1%)
Protein
17g
(34%)
Fat
31g
(48%)
Saturated Fat
7g
(35%)
Cholesterol
61mg
(20%)
Sodium
1382mg
(58%)
Potassium
388mg
(11%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1IU
(0%)
Vitamin C
33mg
(37%)
Calcium
16mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 17g | 34% |
| Fat | 31g | 48% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 61mg | 20% |
| Sodium | 1382mg | 58% |
| Potassium | 388mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 33mg | 37% |
| Calcium | 16mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
21 reviews
Excellent
Other Recipes
You'll Also Love
