Corned Beef Hash and Eggs
User Reviews
5.0
42 reviews
Excellent
Corned Beef Hash and Eggs
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Have extra corned beef after a big dinner? Turn it into a hearty breakfast skillet with baked eggs. Leftovers never tasted so good!
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Ingredients
- 3/4 pound cooked corned beef , cut into 1/2 inch cubes (about 2-1/2 cups)
- 1 pound Russet potatoes , cut into 1/4-inch dice (about 2-3/4 cups)
- 1/2 cup diced red bell pepper
- 3/4 cup diced yellow onion
- 4 tablespoons unsalted butter
- 1/4 cup thinly-sliced scallions
- 1/4 cup Italian parsley , chopped
- 1 teaspoon fresh thyme leaves , chopped
- 1/4 cup chicken stock
- 4-6 large eggs
- Kosher salt and freshly ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Fill a pot large enough to hold a steamer basket with a couple of inches of water. Bring to a boil. Add diced potatoes to steamer basket, cover pot, lower heat, and steam for 5-7 minutes, until potatoes are just tender. Set aside.
- Melt butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add onion, bell pepper, and 1/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about 5 minutes.
- Stir in corned beef and cook until fat is released and corned beef is just starting to brown, about 3 minutes. Add potatoes and cook, occasionally (and gently) pressing the hash down and flipping the hash with a spatula, until potatoes are browned and corned beef is crisp in areas, about 6 minutes.
- Stir in scallions, thyme, and parsley. Season to taste with salt and pepper.
- Drizzle chicken stock over the hash. Use a spoon to make 4-6 wells in the hash (depending on how many people you're serving) and crack one egg into each well. Bake until the whites are set and the yolks are still runny (about 8-14 minutes, depending on your skillet, the depth of your wells, and the temperature of your eggs), or to desired doneness.
- Sprinkle eggs with salt and cracked pepper and serve immediately.
Notes
- If you prefer crispy-edged fried eggs, simply skip preheating the oven, omit chicken stock, fry eggs to desired doneness in a separate skillet, and serve over scoops of the cooked corned beef hash.
- Have leftover potatoes from your corned beef dinner? You can also use them in this breakfast hash! Skip the steaming step, dice the potatoes, and proceed with the recipe as written.
Nutrition Information
Show Details
Calories
475kcal
(24%)
Carbohydrates
26g
(9%)
Protein
24g
(48%)
Fat
30g
(46%)
Saturated Fat
13g
(65%)
Cholesterol
310mg
(103%)
Sodium
1158mg
(48%)
Potassium
949mg
(27%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
1675IU
(34%)
Vitamin C
62.4mg
(69%)
Calcium
76mg
(8%)
Iron
4.1mg
(23%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 475 kcal
% Daily Value*
| Calories | 475kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 310mg | 103% |
| Sodium | 1158mg | 48% |
| Potassium | 949mg | 20% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1675IU | 34% |
| Vitamin C | 62.4mg | 69% |
| Calcium | 76mg | 8% |
| Iron | 4.1mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
42 reviews
Excellent
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