Description
This Corned Beef Hash and Eggs recipe is a hearty, comforting breakfast or brunch dish that combines tender corned beef with golden crispy potatoes, sweet carrots, and caramelized onions. Finished by baking eggs right in the skillet for a perfect, easy one-pan meal, this dish uses simple ingredients and leftover corned beef for a flavorful start to your day.
Ingredients
Units
Scale
Vegetables
- 3-4 cups diced potatoes, pre-cooked or parboiled
- 1 cup carrots, precooked and diced (or frozen)
- 1 yellow onion, diced
- chopped fresh parsley, as garnish
Meat
- 2-3 cups corned beef, precooked and diced (preferably eye of round cut)
Eggs
- 4-6 eggs
Fats and Oils
- 3-4 tablespoons olive oil
- 3 tablespoons butter
Spices and Seasonings
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the eggs in the hash.
- Sauté Onions: Heat 3 tablespoons butter over medium heat in a 12-inch cast iron skillet. Add the diced yellow onions and cook for 1-2 minutes until they soften and begin to brown, releasing their sweetness.
- Cook Hash: Add the pre-cooked diced potatoes, corned beef, carrots, garlic powder, paprika, table sugar, and olive oil to the skillet. Stir to combine. Allow the mixture to sauté for 10-15 minutes, stirring occasionally, until the potatoes turn golden brown and crispy. Season generously with salt and pepper to taste. Add extra olive oil as needed since the potatoes will absorb a lot.
- Prepare Wells for Eggs: Using the back of a spoon, create four small wells or indentations evenly spaced in the hash mixture. These will hold the eggs as they cook.
- Add Eggs and Bake: Crack one egg into each well carefully. Transfer the skillet to the preheated oven and bake the eggs for 7-10 minutes, or until they reach your desired doneness—shorter time for runny yolks, longer for firm.
- Garnish and Serve: Remove the skillet from the oven, sprinkle fresh chopped parsley over the top for color and freshness, and serve immediately while hot.
Notes
- Use ‘eye of round’ corned beef for a leaner option without a fatty outer layer, which works best in this dish.
- This recipe works best with leftover cooked ingredients. If starting fresh, parboil potatoes and carrots to cook them tender before adding to the skillet, preventing burnt outsides and raw centers.
- Adjust seasoning to taste starting with the recommended amounts; paprika adds great flavor and color. Salt is necessary to balance flavors.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 195 mg
