Serves 8
30 min
Corned Beef Hash and Eggs
Recipe GLPR4d39d9442a57ff
A hearty, one-skillet breakfast or brunch dish featuring golden hash brown potatoes and sautéed vegetables topped with seasoned corned beef, then finished with baked eggs. Crispy, satisfying, and perfect for feeding a crowd.
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Ingredients
1 tablespoon butter or margarine
1 large red bell pepper, diced
1 large onion, diced
4 cups frozen hash brown potatoes
8 ounces deli corned beef, cut into ½-inch cubes
4 large eggs
¼ teaspoon salt
¼ teaspoon ground black pepper
Directions
Preheat your oven to 400°F. Heat the butter in a large ovenproof skillet over medium heat until melted and shimmering.
Add the diced onion and red bell pepper to the skillet. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften and become translucent.
Stir in the frozen hash brown potatoes, salt, and black pepper. Increase heat to medium-high and cook for 15 to 20 minutes, stirring occasionally, until the potatoes are golden brown and can be easily pierced with a fork.
Add the cubed corned beef and cook for another 5 minutes, stirring to distribute evenly and allow the meat to crisp slightly at the edges.
Using the back of a spoon, gently press 4 wells into the hash mixture, spacing them evenly across the skillet.
Crack one egg into each well. Season the eggs lightly with salt and pepper to taste.
Carefully transfer the skillet to the preheated 400°F oven and bake for 8 minutes, until the egg whites are set but the yolks remain slightly soft, or longer if you prefer firmer yolks.
Remove the skillet from the oven using oven mitts and serve directly from the pan, or divide into portions and serve while hot.
