Description
A hearty and flavorful Corned Beef Hash and Eggs recipe featuring tender corned beef, golden crisp potatoes, and perfectly baked eggs in a cast iron skillet. This satisfying breakfast or brunch dish combines savory spices and fresh parsley for a comforting meal that’s easy to prepare using leftover ingredients.
Ingredients
Units
Scale
Hash 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)
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3-4 tablespoons olive oil
- 3 tablespoons butter
- Salt and pepper to taste
Eggs and Garnish
- 4-6 eggs
- Chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F to prepare for baking the eggs after the hash is cooked.
- Sauté Onions: In a 12-inch cast iron skillet, heat the butter over medium heat. Add the diced onions and cook for 1-2 minutes until they begin to soften and brown.
- Cook Hash: Add the cooked potatoes, diced corned beef, diced carrots, garlic powder, paprika, table sugar, and olive oil to the skillet. Stir well to combine. Sauté the mixture, stirring occasionally, until the potatoes become golden and start to crisp, about 10-15 minutes. Season generously with salt and pepper to taste. Add more oil if needed as the potatoes absorb it.
- Prepare Egg Wells: Using the back of a spoon, create four small wells in the cooked hash directly in the skillet to hold the eggs.
- Add Eggs and Bake: Crack one egg into each well carefully. Transfer the skillet to the preheated oven and bake for 7-10 minutes or until the eggs reach your preferred level of doneness (runny or firm).
- Garnish and Serve: Remove from oven, garnish the hash with chopped fresh parsley, and serve hot.
Notes
- For the corned beef, ‘eye of round’ cut is recommended as it is leaner and lacks the outer fat layer found on other cuts.
- This recipe works best with leftover or pre-cooked ingredients. When starting fresh, parboil potatoes and carrots to ensure they cook through evenly and crisp well.
- Adjust the amount of spices to your taste. Paprika can be increased to achieve a nice color and deep flavor for the potatoes.
- Use salt liberally as it enhances the dish’s flavor, especially when balancing the savory corned beef.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 210mg
