Corned Beef Hash and 2 Eggs

Crispy, buttery Corned Beef Hash and Eggs is an piece of cake way to plough leftover corned beef into a hearty breakfast skillet. Perfect for using St. Patrick's Day leftovers!

I often honey the adjacent-day uses for a large dinner just as much, if not more, than the actual dinner itself. Every St. Patrick's 24-hour interval, I e'er make sure that I make "too much" for dinner, and then that nosotros can have our favorite leftover corned beef recipes in the days that follow.

In our business firm, NJ deli-style Corned Beef Sandwiches are a given for lunch. 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'south nothing like letting the velvety yolk pool into the crispy hash. It's ane of those trivial things in life that'southward simply everything.

(Need a good corned beef recipe? Bank check out my Instant Pot Corned Beefand Beer-Braised Corned Beefiness 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 proper noun derives from the French hacher, which ways "to chop."

Rooted in Britain and Europe, corned beef hash became popular in America during World War 2, when fresh meat was rationed. Using canned corned beef, information technology was a hearty and economical meal.

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

How is Corned Beef Hash Fabricated?

In addition to the meat and potatoes, onions are a standard addition to corned beefiness hash recipes. I likewise like to include a little chopped bell pepper, scallions, and fresh herbs to brighten the dish a scrap.

To make a cracking corned beef hash and eggs, a few techniques are key. I use a cast iron skillet to go 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 Ameliorate 1 Pan Cooking from The Kitchn.

About those essential crispy bits: avoid the temptation to stir the hash ofttimes equally it's cooking. I like to use a spatula to gently printing and flip the ingredients in the hot pan and exit them to cook, undisturbed, every bit they chocolate-brown in the butter.

Listen for the sizzle for the most delicious corned beef hash!

Blistering a Corned Beefiness Hash and Eggs Breakfast Skillet

Corned Beefiness Hash is a great dish to turn into a convenient, one-pan breakfast skillet recipe. Simply use a spoon to make shallow wells in the cooked hash, crack fresh eggs into them, and broil until the eggs set up to your liking.

Making baked eggs in a breakfast skillet takes less than fifteen minutes in a 400 degree F oven, if you lot like your yolks runny, like I do. I dear breaking the yolk open in my plate and letting information technology mingle with the crispy-edged hash. Perfection.

If y'all prefer for your eggs to take more of a soft-cooked texture, simply extend the blistering time by 2-4 minutes. Bear in mind that cooking times tin vary by the eggs, pan, and the size of the wells you've created. I ever like to start checking the eggs at 8-9 minutes, and judge from in that location.

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

• ▢ iii/4 pound cooked corned beef , cutting into 1/ii inch cubes (most 2-ane/2 cups)
• ▢ 1 pound russet potatoes , cut into 1/iv-inch dice (about 2-3/4 cups)
• ▢ ane/2 cup diced red bong pepper
• ▢ iii/4 cup diced yellowish onion
• ▢ 4 tablespoons unsalted butter
• ▢ one/4 cup thinly-sliced scallions
• ▢ 1/4 cup Italian parsley , chopped
• ▢ 1 teaspoon fresh thyme leaves , chopped
• ▢ one/4 loving cup craven stock
• ▢ 4-vi big eggs
• ▢ kosher salt and freshly footing black pepper

• Preheat oven to 400 degrees F.

• Fill up a pot large enough to agree a steamer handbasket with a couple of inches of water. Bring to a boil. Add together diced potatoes to steamer basket, encompass pot, lower heat, and steam for 5-vii minutes, until potatoes are simply tender. Set aside.

• Melt butter over medium-high estrus in a 10-inch, nonstick, oven-safe skillet. Add onion, bell pepper, and ane/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about 5 minutes.

• Stir in corned beef and melt until fat is released and corned beefiness is just starting to dark-brown, most 3 minutes. Add potatoes and melt, occasionally (and gently) pressing the hash downward and flipping the hash with a spatula, until potatoes are browned and corned beef is well-baked in areas, most 6 minutes.

• Stir in scallions, thyme, and parsley. Flavor to sense of taste with salt and pepper.

• Drizzle chicken stock over the hash. Use a spoon to make 4-6 wells in the hash (depending on how many people you're serving) and crack one egg into each well. Bake until the whites are ready and the yolks are nevertheless runny (nearly 8-14 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 croaky pepper and serve immediately.

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If you prefer crispy-edged fried eggs, simply skip preheating the oven, omit chicken 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 use them in this breakfast hash! Skip the steaming step, dice the potatoes, and keep with the recipe as written.

Calories: 475 kcal | Carbohydrates: 26 g | Protein: 24 g | Fatty: 30 g | Saturated Fatty: xiii 1000 | Cholesterol: 310 mg | Sodium: 1158 mg | Potassium: 949 mg | Cobweb: two g | Sugar: 3 grand | Vitamin A: 1675 IU | Vitamin C: 62.4 mg | Calcium: 76 mg | Iron: 4.i mg

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Please note that our recipes have been developed using the U.s. Customary measurement organization and have not been tested for high altitude/tiptop cooking and baking.

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