Description
This Corned Beef Hash and Eggs recipe is a hearty, comforting dish perfect for using leftover corned beef and vegetables. Featuring crispy golden potatoes, tender corned beef, and perfectly baked eggs, it combines savory spices like paprika and garlic powder for a flavorful breakfast or brunch. The dish is finished with fresh parsley, adding a bright touch to the rich, satisfying flavors.
Ingredients
Units
Scale
Main Ingredients
- 3-4 cups diced potatoes of choice, 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
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- Salt and pepper to taste
- Chopped fresh parsley, as garnish
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the eggs.
- Cook Onions: Heat 3 tablespoons of 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 begin to brown.
- Sauté Hash Ingredients: Add the pre-cooked diced potatoes, corned beef, carrots, garlic powder, paprika, table sugar, and olive oil to the skillet with onions. Sauté the mixture for about 10-15 minutes, stirring occasionally, until the potatoes turn golden and start to crisp. Season generously with salt and pepper. Add extra oil as needed to prevent sticking and enhance crispiness.
- Create Wells and Add Eggs: Using the back of a spoon, make four small wells in the corned beef hash. Crack one egg into each well carefully without breaking the yolk.
- Bake Eggs: Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the eggs reach your preferred doneness (soft or firm yolks).
- Garnish and Serve: Remove from the oven, sprinkle chopped fresh parsley over the dish, and serve immediately while hot.
Notes
- This recipe works best with leftover corned beef, ideally the lean ‘eye of round’ cut, which has less fat around the edges.
- For best texture, parboil potatoes and carrots before adding to the hash. Cooking raw potatoes directly in the pan can result in burnt outsides and undercooked interiors.
- Adjust spices to your liking—paprika not only adds flavor but also helps achieve the perfect golden color on the potatoes.
- Season generously with salt and pepper to enhance the flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 220mg
