Corned Beef Hash Cooked With Eggs

Crispy, buttery Corned Beefiness Hash and Eggs is an easy way to turn leftover corned beef into a hearty breakfast skillet. Perfect for using St. Patrick'due south Day leftovers!

I ofttimes dear the next-day uses for a big dinner but as much, if non more than, than the actual dinner itself. Every St. Patrick'southward Day, I always make sure that I make "too much" for dinner, then that we can have our favorite leftover corned beefiness recipes in the days that follow.

In our house, NJ cafeteria-style Corned Beef Sandwiches are a given for luncheon. A pan of Corned Beef Hash and Eggs is a must for a cozy weekend breakfast.

This buttery corned beef hash recipe is the perfect contrast to soft, baked eggs. There's nothing similar letting the velvety yolk pool into the crispy hash. It'due south one of those niggling things in life that'due south but everything.

(Need a good corned beef recipe? Check out my Instant Pot Corned Beefand Beer-Braised Corned Beef with Whiskey-Mustard Coat.)

What is Corned Beef Hash?

Generally-speaking, breakfast hash is a dish that is made by frying together leftover meat with potatoes. Its proper name derives from the French hacher, which means "to chop."

Rooted in Britain and Europe, corned beef hash became pop in America during World War II, when fresh meat was rationed. Using canned corned beef, information technology was a hearty and economical repast.

In the decades since, hash has become a breakfast tradition in many areas of America, peculiarly New England. Popular corned beef hash recipe variations include Red Flannel Hash, which adds beets (and a rosy colour) to the recipe.

How is Corned Beef Hash Made?

In add-on to the meat and potatoes, onions are a standard improver to corned beef hash recipes. I too similar to include a little chopped bong pepper, scallions, and fresh herbs to brighten the dish a bit.

To make a groovy corned beef hash and eggs, a few techniques are key. I use a cast iron skillet to get the crispiest edges on the meat and potatoes. For the best flavor, I ever fry my corned beef hash in butter.

Read: Why the Cast Iron Skillet is the Key to Better One Pan Cooking from The Kitchn.

Well-nigh those essential crispy bits: avoid the temptation to stir the hash frequently as it's cooking. I like to utilise a spatula to gently printing and flip the ingredients in the hot pan and leave them to cook, undisturbed, every bit they brown in the butter.

Listen for the sizzle for the about succulent corned beef hash!

Blistering a Corned Beef Hash and Eggs Breakfast Skillet

Corned Beef Hash is a dandy dish to turn into a convenient, 1-pan breakfast skillet recipe. But utilise a spoon to make shallow wells in the cooked hash, crack fresh eggs into them, and bake until the eggs set up to your liking.

Making baked eggs in a breakfast skillet takes less than 15 minutes in a 400 caste F oven, if y'all like your yolks runny, like I practise. I love breaking the yolk open up in my plate and letting it mingle with the crispy-edged hash. Perfection.

If you adopt for your eggs to take more of a soft-cooked texture, merely extend the baking time by 2-4 minutes. Deport in mind that cooking times can vary by the eggs, pan, and the size of the wells you lot've created. I always like to start checking the eggs at 8-nine minutes, and guess from there.

Baked eggs aredeliciou southward, merely the but potential drawback to the cooking technique is that you lot won't get the thin, crispy edges of fried eggs. If that's a deal breaker (I hear you lot!), this corned beefiness hash recipe is just as delicious with eggs you've fried in a separate skillet.

• ▢ 3/4 pound cooked corned beefiness , cutting into i/2 inch cubes (most ii-1/2 cups)
• ▢ 1 pound russet potatoes , cut into 1/4-inch die (about 2-3/four cups)
• ▢ i/ii cup diced scarlet bell pepper
• ▢ 3/4 loving cup diced yellowish onion
• ▢ four tablespoons unsalted butter
• ▢ 1/4 cup thinly-sliced scallions
• ▢ 1/four cup Italian parsley , chopped
• ▢ ane teaspoon fresh thyme leaves , chopped
• ▢ ane/iv cup chicken stock
• ▢ four-half dozen large eggs
• ▢ kosher salt and freshly ground black pepper

• Preheat oven to 400 degrees F.

• Fill a pot big plenty to hold a steamer handbasket with a couple of inches of h2o. Bring to a boil. Add diced potatoes to steamer handbasket, cover pot, lower oestrus, and steam for 5-vii minutes, until potatoes are just tender. Set aside.

• Melt butter over medium-high oestrus in a ten-inch, nonstick, oven-safety skillet. Add onion, bell pepper, and one/ii teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about five minutes.

• Stir in corned beef and melt until fat is released and corned beef is just starting to brown, near iii minutes. Add potatoes and cook, occasionally (and gently) pressing the hash downwardly and flipping the hash with a spatula, until potatoes are browned and corned beefiness is crisp in areas, about 6 minutes.

• Stir in scallions, thyme, and parsley. Season to taste with table salt and pepper.

• Drizzle chicken stock over the hash. Utilise a spoon to make 4-6 wells in the hash (depending on how many people you're serving) and crack i egg into each well. Bake until the whites are prepare and the yolks are still runny (about viii-xiv minutes, depending on your skillet, the depth of your wells, and the temperature of your eggs), or to desired doneness.

• Sprinkle eggs with salt and cracked pepper and serve immediately.

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If you prefer crispy-edged fried eggs, only skip preheating the oven, omit craven stock, fry eggs to desired doneness in a dissever skillet, and serve over scoops of the cooked corned beef hash.

Have leftover potatoes from your corned beef dinner? Yous can likewise employ them in this breakfast hash! Skip the steaming step, die the potatoes, and go on with the recipe equally written.

Calories: 475 kcal | Carbohydrates: 26 g | Protein: 24 g | Fatty: thirty 1000 | Saturated Fat: thirteen g | Cholesterol: 310 mg | Sodium: 1158 mg | Potassium: 949 mg | Cobweb: 2 g | Saccharide: 3 g | Vitamin A: 1675 IU | Vitamin C: 62.4 mg | Calcium: 76 mg | Fe: 4.ane mg

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Delight note that our recipes accept been developed using the US Customary measurement system and take non been tested for loftier altitude/pinnacle cooking and baking.

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