Corned Beef Hash and Eggs Recipe
Corned beef breakfast hash topped with baked runny eggs. The ultimate Irish breakfast hash.
Servings: 4
Ingredients
- 3-4 cups diced potatoes of choice pre-cooked or parboiled
- 2-3 cups corned beef precooked and diced
- 1 cup carrots precooked and diced (or frozen)
- 1 yellow onion diced
- 4-6 eggs
- 3-4 tablespoons olive oil
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- 3 tablespoons butter
- salt and pepper to taste
- chopped fresh parsley as garnish
Instructions
- Preheat oven to 350°F.
- Heat butter over medium heat in a 12-inch cast iron skillet. Add onions and let soften/brown for 1-2 minutes.
- Add cooked potatoes, corned beef, carrots, spices, and oil. Let saute until potatoes are golden and begin to crisp. About 10-15 minutes. Season liberally with salt and pepper, to taste. Add more oil as needed as much will be absorbed.
- Create four small wells in the hash using the back of a spoon. Crack the eggs into the wells and bake for 7-10 minutes or until the eggs reach the desired level of doneness. Garnish with fresh parsley and serve.
Notes
We use 'eye of round' corned beef when making a corned beef dinner. It's much leaner and doesn't have a layer of fat around the outside like the alternate cuts.
This recipe is designed with using leftover ingredients in mind. If starting from scratch, it's best to parboil the potatoes so they're tender and crisp up nicely in the skillet. Cooking raw potatoes in a pan will leave the outside burnt with an undercooked interior. The same goes for carrots.
Start with the recommended amount of spices and add more to taste. I usually use a generous amount of paprika until the potatoes have the right color and flavor. You will also need salt.
Nutrition
Serving: 1serving | Calories: 437kcal | Carbohydrates: 21.3g | Protein: 51.4g | Fat: 17.6g | Saturated Fat: 4.4g | Cholesterol: 284mg | Sodium: 1685mg | Fiber: 3.1g | Sugar: 3.5g