Serves 4
48 min
Corned Beef Hash with Baked Eggs
Recipe GLPRdba061dc19dfab
A hearty skillet dish of tender potatoes, savory corned beef, and sautéed vegetables topped with baked eggs. The hash is browned until crispy on the stovetop, then finished in the oven with eggs nestled in wells, creating a comforting one-pan meal.
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Ingredients
2 tablespoons vegetable oil
1 medium green bell pepper, diced
1 medium red onion, diced
2 cups chopped cooked potatoes
2 cups chopped cooked corned beef
¼ cup fresh basil leaves, roughly chopped
4 large eggs
⅛ teaspoon salt, plus more for seasoning eggs
pinch Pinch of black pepper
Directions
Preheat your oven to 400°F.
Heat the vegetable oil in a large ovenproof skillet over medium heat.
Add the diced green pepper and red onion to the hot oil. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Stir in the chopped potatoes, basil, salt, and black pepper. Continue cooking, stirring occasionally and pressing gently with a spatula to encourage browning, until the potatoes are golden and easily pierced with a fork, approximately 15 to 20 minutes.
Add the chopped corned beef to the skillet and stir to combine. Cook until the mixture is browned and crispy, about 5 minutes.
Using the back of a spoon, create 4 evenly spaced wells in the hash. Carefully crack one egg into each well.
Season each egg lightly with salt and black pepper.
Transfer the skillet to the preheated oven and bake until the egg whites are just set but the yolks remain slightly soft, about 8 minutes. Remove from the oven and serve immediately.
