Description
This Corned Beef Hash and Eggs recipe transforms leftover corned beef into a hearty, flavorful breakfast skillet. Tender potatoes, sautéed onions, and bell peppers combine with savory corned beef, fresh herbs, and baked eggs for a satisfying morning meal that's crispy and comforting.
Ingredients
Units
Scale
Main Ingredients
- 3/4 pound cooked corned beef, cut into 1/2 inch cubes (about 2-1/2 cups)
- 1 pound russet potatoes, cut into 1/4-inch dice (about 2-3/4 cups)
- 1/2 cup diced red bell pepper
- 3/4 cup diced yellow onion
- 4 tablespoons unsalted butter
- 1/4 cup thinly-sliced scallions
- 1/4 cup Italian parsley, chopped
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 cup chicken stock
- 4-6 large eggs
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for baking the eggs in the corned beef hash.
- Steam Potatoes: Fill a pot with a couple inches of water and bring to a boil. Place diced potatoes into a steamer basket, cover the pot, reduce heat, and steam for 7 minutes until just tender. Set aside to keep warm.
- Sauté Vegetables: In a 10-inch nonstick, oven-safe skillet, melt the butter over medium-high heat. Add diced onion, red bell pepper, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Sauté for about 5 minutes until the vegetables are softened.
- Cook Corned Beef: Stir in the cubed corned beef and cook for 3 minutes until fat is released and the beef starts to brown. This adds flavor and crisp texture to the hash.
- Add Potatoes and Brown: Add the steamed potatoes to the skillet, occasionally pressing down the mixture gently with a spatula and flipping it to brown the potatoes and crisp up the corned beef. Cook for about 6 minutes until golden brown spots appear.
- Mix Herbs and Season: Stir in scallions, chopped thyme, and parsley. Taste and adjust seasoning with salt and black pepper as needed for balanced flavor.
- Add Chicken Stock and Eggs: Drizzle the chicken stock evenly over the hash. Use a spoon to create 4 to 6 wells in the hash and crack one egg into each well, depending on how many servings you want.
- Bake Eggs: Transfer the skillet to the preheated oven and bake for 14 minutes or until the egg whites are set but yolks remain runny. Cooking time may vary slightly based on oven and skillet depth.
- Serve Immediately: Sprinkle the eggs with salt and cracked black pepper to taste and serve the hash hot for a delicious breakfast experience.
Notes
- Use leftover cooked corned beef for this recipe to reduce prep time and add flavor.
- Steaming potatoes partly cooks them so they brown quickly without becoming mushy.
- Use an oven-safe skillet to easily transfer from stove to oven without extra dishes.
- Adjust baking time for eggs depending on your preferred doneness.
- For a vegetarian version, substitute corned beef with plant-based protein and vegetable stock.
Nutrition
- Serving Size: 1 serving
- Calories: 475 kcal
- Sugar: 3 g
- Sodium: 1158 mg
- Fat: 30 g
- Saturated Fat: 13 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 310 mg
