Corned Beef Hash and Eggs Baked
Crispy, buttery Corned Beef Hash and Eggs is an easy way to plow leftover corned beef into a hearty breakfast skillet. Perfect for using St. Patrick's 24-hour interval leftovers!
I oft love the next-day uses for a large dinner just every bit much, if not more, than the actual dinner itself. Every St. Patrick's Day, I always make sure that I make "too much" for dinner, so that we tin have our favorite leftover corned beef recipes in the days that follow.
In our house, NJ cafeteria-style Corned Beef Sandwiches are a given for tiffin. 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. In that location'due south nothing similar letting the velvety yolk pool into the crispy hash. It's one of those piffling things in life that's simply everything.
(Demand a good corned beef recipe? Bank check out my Instant Pot Corned Beefand Beer-Braised Corned Beef with Whiskey-Mustard Glaze.)
What is Corned Beef Hash?
Generally-speaking, breakfast hash is a dish that is made by frying together leftover meat with potatoes. Its name derives from the French hacher, which means "to chop."
Rooted in United kingdom of great britain and northern ireland and Europe, corned beefiness hash became pop in America during World State of war II, when fresh meat was rationed. Using canned corned beefiness, it was a hearty and economical meal.
In the decades since, hash has become a breakfast tradition in many areas of America, particularly New England. Popular corned beef hash recipe variations include Ruby-red Flannel Hash, which adds beets (and a rosy color) to the recipe.
How is Corned Beef Hash Made?
In addition to the meat and potatoes, onions are a standard addition to corned beef hash recipes. I also similar to include a little chopped bong pepper, scallions, and fresh herbs to brighten the dish a bit.
To make a slap-up corned beef hash and eggs, a few techniques are cardinal. I use a cast iron skillet to get the crispiest edges on the meat and potatoes. For the all-time season, I always fry my corned beef hash in butter.
Read: Why the Cast Iron Skillet is the Fundamental to Better Ane Pan Cooking from The Kitchn.
About those essential crispy bits: avoid the temptation to stir the hash frequently as it'due south cooking. I like to use a spatula to gently press and flip the ingredients in the hot pan and get out them to cook, undisturbed, as they chocolate-brown in the butter.
Mind for the sizzle for the most delicious corned beef hash!
Baking a Corned Beef Hash and Eggs Breakfast Skillet
Corned Beef Hash is a corking dish to turn into a convenient, ane-pan breakfast skillet recipe. But use a spoon to brand shallow wells in the cooked hash, crack fresh eggs into them, and bake until the eggs fix to your liking.
Making broiled eggs in a breakfast skillet takes less than 15 minutes in a 400 caste F oven, if y'all similar your yolks runny, like I practice. I love breaking the yolk open in my plate and letting information technology mingle with the crispy-edged hash. Perfection.
If you lot prefer for your eggs to have more than of a soft-cooked texture, just extend the baking fourth dimension by 2-four minutes. Bear in mind that cooking times tin vary by the eggs, pan, and the size of the wells you've created. I always similar to starting time checking the eggs at 8-9 minutes, and judge from there.
Baked eggs aredeliciou s, merely the only potential drawback to the cooking technique is that yous won't get the thin, crispy edges of fried eggs. If that'south a deal billow (I hear you!), this corned beefiness hash recipe is just as delicious with eggs you've fried in a separate skillet.
- 3/4 pound cooked corned beef , cutting into 1/two inch cubes (about 2-ane/2 cups)
- 1 pound russet potatoes , cutting into 1/4-inch dice (about ii-3/four cups)
- 1/2 cup diced scarlet bell pepper
- iii/iv cup diced yellow onion
- 4 tablespoons unsalted butter
- i/4 cup thinly-sliced scallions
- 1/iv cup Italian parsley , chopped
- 1 teaspoon fresh thyme leaves , chopped
- 1/4 cup chicken stock
- 4-half dozen large eggs
- kosher common salt and freshly basis black pepper
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Preheat oven to 400 degrees F.
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Fill a pot large enough to hold a steamer basket with a couple of inches of water. Bring to a boil. Add diced potatoes to steamer basket, comprehend pot, lower heat, and steam for v-7 minutes, until potatoes are just tender. Set up aside.
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Melt butter over medium-loftier heat in a 10-inch, nonstick, oven-safe skillet. Add together onion, bell pepper, and 1/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about v minutes.
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Stir in corned beefiness and melt until fat is released and corned beef is just starting to dark-brown, nearly 3 minutes. Add together potatoes and melt, occasionally (and gently) pressing the hash down and flipping the hash with a spatula, until potatoes are browned and corned beef is well-baked in areas, about 6 minutes.
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Stir in scallions, thyme, and parsley. Season to taste with salt and pepper.
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Drizzle chicken stock over the hash. Utilize a spoon to make iv-six wells in the hash (depending on how many people y'all're serving) and cleft one egg into each well. Bake until the whites are set and the yolks are still runny (about 8-xiv minutes, depending on your skillet, the depth of your wells, and the temperature of your eggs), or to desired doneness.
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Sprinkle eggs with salt and cracked pepper and serve immediately.
If you prefer crispy-edged fried eggs, only skip preheating the oven, omit craven stock, fry eggs to desired doneness in a separate skillet, and serve over scoops of the cooked corned beef hash.
Have leftover potatoes from your corned beef dinner? You can also employ them in this breakfast hash! Skip the steaming step, dice the potatoes, and proceed with the recipe equally written.
Calories: 475 kcal | Carbohydrates: 26 g | Protein: 24 grand | Fat: xxx yard | Saturated Fat: 13 yard | Cholesterol: 310 mg | Sodium: 1158 mg | Potassium: 949 mg | Fiber: 2 g | Sugar: iii chiliad | Vitamin A: 1675 IU | Vitamin C: 62.four mg | Calcium: 76 mg | Iron: 4.1 mg
Please note that our recipes take been adult using the US Customary measurement system and take not been tested for high altitude/elevation cooking and blistering.
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