Description
A comforting and hearty Corned Beef Hash and Eggs recipe perfect for breakfast or brunch. This dish combines tender corned beef, crispy potatoes, and sautéed onions and carrots, all topped with baked eggs for a satisfying meal that is easy to prepare using leftover or fresh ingredients.
Ingredients
Units
Scale
Main Ingredients
- 3-4 cups diced potatoes, pre-cooked or parboiled
- 2-3 cups corned beef, precooked and diced
- 1 cup carrots, precooked and diced (or frozen)
- 1 yellow onion, diced
- 4-6 eggs
Seasonings and Fats
- 3-4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3 tablespoons butter
- Salt and pepper to taste
- Chopped fresh parsley, as garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the eggs once the hash is ready.
- Sauté Onions: Heat butter over medium heat in a 12-inch cast iron skillet. Add the diced onions and cook for 1-2 minutes until they soften and start to brown, enhancing their sweetness and flavor.
- Cook Hash: Add the pre-cooked potatoes, diced corned beef, carrots, garlic powder, paprika, table sugar, and olive oil to the skillet. Sauté the mixture for about 10-15 minutes, stirring occasionally, until the potatoes turn golden and begin to crisp. Season with salt and pepper to taste. Add more olive oil if needed as the hash absorbs it.
- Add Eggs: Using the back of a spoon, create four small wells in the hash mixture. Crack an egg into each well carefully to keep the yolks intact.
- Bake Eggs: Transfer the skillet to the preheated oven and bake for 7-10 minutes or until the eggs reach your preferred doneness.
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley on top, and serve the hash warm.
Notes
- Use ‘eye of round’ corned beef for a leaner option without the outer fat layer.
- This recipe works great with leftover cooked ingredients. If using raw potatoes or carrots, parboil them first to ensure they cook through and crisp without burning.
- Adjust spices carefully, especially the paprika and salt, to suit your taste and to give the hash a rich, flavorful color.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 210mg
