Description
This classic Corned Beef Hash and Eggs recipe combines tender diced corned beef, golden crispy potatoes, and sweet carrots sautéed with onions and spices, topped with perfectly baked eggs. It’s a hearty, comforting breakfast or brunch dish that uses leftover ingredients or fresh pre-cooked components for quick preparation. The dish finishes in the oven for perfectly cooked eggs nestled in a savory hash, garnished with fresh parsley.
Ingredients
Units
Scale
Hash Ingredients
- 3-4 cups diced potatoes (pre-cooked or parboiled)
- 2-3 cups corned beef (pre-cooked and diced)
- 1 cup carrots (pre-cooked and diced, or frozen)
- 1 yellow onion, diced
- 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
Eggs
- 4-6 eggs
Garnish
- Chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the eggs after the hash is cooked.
- Sauté Onions: In a 12-inch cast iron skillet, heat 3 tablespoons of butter over medium heat. Add the diced onions and cook for 1-2 minutes until they soften and begin to brown, releasing their sweetness.
- Add Hash Ingredients: Add the pre-cooked diced potatoes, corned beef, carrots, garlic powder, paprika, sugar, and olive oil to the skillet. Stir to combine everything evenly.
- Cook Hash: Sauté the mixture over medium heat for about 10-15 minutes until the potatoes become golden brown and start to crisp. Season liberally with salt and pepper to taste. Add more olive oil as needed since the hash will absorb some of the fat during cooking.
- Create Wells and Add Eggs: Using the back of a spoon, make four small wells evenly spaced in the hash. Crack one egg into each well, spacing them carefully so they don’t run together.
- Bake Eggs: Place the skillet in the preheated oven and bake for 7-10 minutes, or until the eggs reach your preferred level of doneness—7 minutes for runny yolks, longer if you prefer firmer yolks.
- Garnish and Serve: Remove the skillet from the oven. Sprinkle chopped fresh parsley over the top for a burst of color and freshness. Serve immediately while hot.
Notes
- For a leaner corned beef option, use ‘eye of round’ corned beef, which has less fat compared to other cuts.
- This recipe works best when using leftover or pre-cooked potatoes and carrots. Parboil potatoes beforehand to avoid an undercooked interior with a burnt exterior.
- Adjust the spices—especially paprika and salt—to your taste preference for color and flavor intensity.
- If starting with raw potatoes or carrots, ensure they are well cooked or parboiled before adding to the hash to achieve proper texture.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 215 mg
