The Next Morning Corned Beef Hash and Eggs
Recipe - Dearborn Market
The Next Morning Corned Beef Hash and Eggs
0
Servings4
Cook Time40 Minutes
0Ingredients
1 package (32 ounces) frozen cubed hash browns
1 1/2 cups chopped onion
1/2 cup canola oil
1 cups chopped cooked corned beef
1/2 tsp salt
8 large eggs
2 Tbs minced fresh parsley
Pepper to taste
Directions
1.In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
0 minutes
Prep Time
40 minutes
Cook Time
4
Servings
0
Calories
Shop Ingredients
Makes 4 servings
The Little Potato Company Potato Jazz - Savory Herb. Microwave Kit, 16 Ounce
$3.49
was $3.99
$0.22/oz
Spanish Onion, 1 ct, 20 Ounce
$0.99 avg/ea
$0.05/oz
Wesson Canola Oil, 48 Fluid Ounce
$5.99
$0.12/fl oz
jp o'reilly's usda choice corned beef brisket, 3.1 Pound
$5.99 avg/ea
$1.93/lb
Morton Salt - Iodized, 26 Ounce
$1.19
$0.05/oz
Horizon Organic Jumbo Eggs, 1 Each
$5.99
Parsley Organically Grown - Curly, 1 Each
$0.99
Black Plum, 1 ct, 4 Ounce
$2.49 avg/ea
$0.62/oz
Directions
1.In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.