Description
A comforting and hearty Corned Beef Hash and Eggs recipe that combines tender diced potatoes, flavorful corned beef, and vegetables sautéed to crispy perfection, topped with baked eggs for a satisfying breakfast or brunch dish.
Ingredients
Units
Scale
Hash Ingredients
- 3-4 cups diced potatoes (pre-cooked or parboiled)
- 2-3 cups corned beef (pre-cooked and diced, preferably eye of round)
- 1 cup carrots (precooked and diced or frozen)
- 1 yellow onion (diced)
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3-4 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons butter
Eggs and Garnish
- 4-6 eggs
- Chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Begin by preheating your oven to 350°F (175°C) to prepare for baking the eggs later in the dish.
- Sauté Onions: Heat 3 tablespoons of butter in a 12-inch cast iron skillet over medium heat. Add the diced onions and cook them for 1-2 minutes until they soften and start to brown, which will build the flavor base for the hash.
- Add Vegetables and Corned Beef: Stir in the pre-cooked diced potatoes, corned beef, and carrots along with garlic powder, paprika, table sugar, and olive oil. Sauté the mixture for 10-15 minutes until the potatoes turn golden and begin to crisp. Season liberally with salt and pepper, adding more oil if the hash appears dry as the potatoes absorb the fat.
- Create Wells and Add Eggs: Using the back of a spoon, make four small wells in the hash to hold the eggs. Crack one egg into each well carefully, ensuring they do not run over.
- Bake the Eggs: Place the skillet in the preheated oven and bake the eggs for 7-10 minutes, or until the whites are set and yolks reach your desired doneness.
- Garnish and Serve: Remove the skillet from the oven, garnish the hash with freshly chopped parsley, and serve immediately for a delicious, filling meal.
Notes
- This recipe is ideal for using leftover pre-cooked ingredients like potatoes and corned beef. If preparing from scratch, parboil the potatoes and carrots beforehand to ensure they cook evenly and crisp properly without burning.
- Eye of round corned beef is preferred for this recipe as it is leaner and does not have a fatty outer layer like other cuts, resulting in a better texture and flavor.
- Begin with the recommended spices and adjust according to your taste preference. A generous amount of paprika enhances both the color and depth of flavor.
- Adjust salt seasoning carefully as corned beef can be salty; adding salt after tasting is advised.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 210 mg
