Corned Beef Hash and Eggs
User Reviews
5
Corned Beef Hash and Eggs
Description
This Corned Beef Hash and Eggs recipe uses diced russet potatoes steamed until just tender to avoid overcooking, then pansautéed with onions and red bell peppers in butter until softened. Adding cubed corned beef to the skillet allows the meat to brown slightly and release fat, which flavors the hash. The combined mixture is cooked further to get crisp edges on both potatoes and beef, enhancing texture and flavor. Fresh herbs including scallions, thyme, and Italian parsley are stirred in for aroma and brightness, followed by seasoning with salt and black pepper.
Chicken stock is drizzled over the hash to add moisture before making wells where eggs are cracked and cooked in place until set. This method yields runny or softly cooked yolks depending on preference. For crispier eggs, the recipe suggests frying eggs separately and serving them on the hash.
The dish pairs well with hearty breads or as a filling breakfast on its own. Leftover potatoes from previous meals can be substituted, skipping the steaming step, for convenience. This utilitarian approach gives the hash a balance of tender interiors and browned, crispy bits for satisfying texture contrasts.
Adjust seasoning with care since corned beef is naturally salty. Cooking on medium-high heat and not stirring too often when crisping ensures a good crust forms on the hash components.
Ingredients
- 3/4 pound corned beef cut into 1/2 inch cubes (about 2-1/2 cups, cooked
- 1 pound russet potato cut into 1/4-inch dice (about 2-3/4 cups
- 1/2 cup red bell pepper diced
- 3/4 cup yellow onion diced
- 4 tablespoons butter unsalted
- 1/4 cup scallions thinly sliced
- 1/4 cup Italian parsley , chopped
- 1 teaspoon thyme chopped, fresh leaves
- 1/4 cup chicken stock
- 4-6 large egg
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
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
- Steaming potatoes before sautéing helps achieve tender, non-mushy pieces.
- For crispy fried eggs rather than poached, cook eggs separately and serve atop the hash.
- Use leftover cooked potatoes by skipping steaming and dicing directly.
- Season with salt cautiously as corned beef adds significant saltiness.
- Cook hash over medium-high heat without frequent stirring to develop crisp edges.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
