Serves 6
55 min
Corned Beef Hash and Eggs
Recipe GLPR9a228e9affff58
A hearty one-skillet meal featuring golden-crisp hash made with diced potatoes, bell pepper, and onion, topped with tender corned beef and finished in the oven with baked eggs nestled into the hash. The eggs cook until their whites are just set, creating the perfect combination of crispy, savory hash and warm, runny yolks.
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Ingredients
3 tbsp Extra-virgin olive oil
1 Onion, chopped
1 Bell pepper, chopped
3 Large russet potatoes, cubed
1 tsp Dried oregano
Kosher salt
Freshly ground black pepper
1 c Chopped corned beef
6 Large eggs
Directions
Preheat your oven to 400°F. Place a large ovenproof skillet over medium heat and warm the olive oil.
Add the chopped onion and bell pepper to the hot oil. Cook, stirring occasionally, until both vegetables are softened, about 5 minutes.
Stir in the cubed potatoes, dried oregano, kosher salt, and black pepper. Continue cooking, stirring occasionally, until the potatoes turn golden and can be easily pierced with a fork, another 15 to 20 minutes.
Add the chopped corned beef to the skillet and cook, stirring occasionally, until the edges become crispy, about 5 minutes.
Create 6 shallow wells evenly spaced around the hash using the back of a spoon. Crack one egg into each well, being careful not to break the yolk.
Season each egg with a pinch of kosher salt and freshly ground black pepper.
Carefully transfer the skillet to the preheated 400°F oven and bake for 8 minutes, until the egg whites are just set but the yolks remain soft.
Remove the skillet from the oven using oven mitts and serve immediately, dividing portions so each serving includes one egg.
