Hash and eggs with corned beef

Sunday breakfasts are a family tradition. Cooking with kids is delightful. This corned beef hash recipe usually ranks first, no matter what we try. Minnesotan Rick Skildum
15-minute prep. 20-minute bake.


32 ounces frozen diced hash browns
1/2 cup canola oil, 1-1/2 cups chopped onion
4-5 cups cooked corned beef
1/2" salt
8 eggs
S&P to taste
2 tablespoons parsley

Hash browns and onion are cooked in oil in a big ovenproof skillet. Stir in corned meat and salt.
Hash browns need 8 wells. Egg each well. Salt and pepper. Cover and bake eggs at 325° for 20-25 minutes. Add parsley.


Can you make hash and eggs without an ovenproof pan?

Corned beef hash with eggs are possible without an ovenproof pan. After adding eggs to the hash, keep the pan on the burner. Simply cover and heat until egg whites are set and yolks are done.

How does corned beef hash not stick to the pan?

While you want crispy potatoes, you don't want them to stick. If they stick, apply extra oil. If you want flawless potatoes for hash, let them crisp up a bit before flipping or stirring.


1 serving: 442 calories, 30g fat (6g saturated fat), 242mg cholesterol, 895mg sodium, 24g carbohydrate (3g sweets, 2g fibre), 20g protein

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