Corned Beef Hash Recipe
Corned beef hash is a classic recipe using up all that left over corned beef from St. Patrick's Day! Crispy potatoes, savory corned beef, and baked eggs with runny yolks, it's breakfast perfection!
Servings: 4 -6 servings
Calories: 397kcal
Ingredients
- 4 tablespoon unsalted butter
- ½ yellow onion small dice
- 6 medium Yukon gold potatoes small dice
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 2 cups cooked corned beef shredded
- 4-6 large eggs
- Chopped parsley or thinly sliced green onions for garnish
Instructions
- Preheat oven to 375 degrees F.
- Add butter to a large skillet or saute pan on medium heat, then add the onions, potatoes, salt and pepper cooking for 5-6 minutes until the potatoes start to brown and crisp up, making sure not to burn the onions. Flip the ingredients in the pan to crisp the rest of the potatoes.
- Add the corned beef and mix well, then cover to warm the beef for a couple of minutes.
- Remove the lid, create 3 or 4 small wells in the potatoes and beef, then crack the eggs into each little well. Bake, uncovered, for 12-14 minutes. Remove from the oven when whites are set, season with more salt, pepper, and garlic powder to taste.
- Sprinkle parsley or green onions and serve immediately
Nutrition
Serving: 1g | Calories: 397kcal | Carbohydrates: 38g | Protein: 22g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 242mg | Sodium: 493mg | Fiber: 4g | Sugar: 3g