Description
This classic Corned Beef Hash recipe combines tender cooked corned beef with perfectly browned potatoes, onions, and green bell pepper, topped with eggs baked to your preference. It’s a hearty and comforting dish perfect for breakfast, brunch, or any meal of the day.
Ingredients
Vegetables & Proteins
- 3 medium Russet potatoes, peeled and diced into 1-inch cubes
- ¾ cup diced onion (about 1 small onion)
- 1 green bell pepper, finely diced
- 8 ounces cooked corned beef, diced (about 2 cups)
- 4 eggs
Fats & Seasonings
- 3 tablespoons butter, divided
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for finishing the eggs in the hash.
- Boil Potatoes: In a medium pot, add the diced potatoes and fill with water. Add a pinch of salt and bring to a gentle boil. Cook the potatoes until they are fork-tender, about 11 to 14 minutes. Drain and set aside.
- Sauté Corned Beef & Onion: Heat 2 tablespoons of butter in an ovenproof skillet over medium heat. Add the diced corned beef and diced onion. Cook, stirring occasionally, until the onion softens and becomes translucent, about 5 minutes.
- Add Remaining Ingredients & Brown Potatoes: Stir in the remaining 1 tablespoon of butter along with the cooked potatoes and diced green pepper. Cook for 5 to 7 minutes or until the potatoes begin to brown, adding extra butter if necessary. Avoid stirring too frequently to allow potatoes to brown on one side.
- Create Wells for Eggs: Once the potatoes have browned, form four wells in the hash mixture using a spoon.
- Add Eggs & Season: Carefully crack an egg into each well. Sprinkle the eggs with salt and black pepper to taste.
- Bake Eggs in Oven: Transfer the ovenproof skillet to the preheated oven. Bake for 12 to 15 minutes or until the eggs reach your desired doneness. Remember, eggs will continue cooking slightly after removal, so avoid overbaking.
- Garnish & Serve: Remove the skillet from the oven. Garnish with chopped fresh parsley for a touch of color and freshness. Serve immediately while hot.
Notes
- Using an ovenproof skillet is crucial for finishing the eggs in the oven.
- For extra crispiness, allow the potatoes to brown without stirring too often.
- Adjust salt and pepper according to your taste preferences.
- You can substitute butter with oil if preferred.
- To make the dish lower fat, consider using less butter or substituting with a non-stick spray and lean corned beef.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
