The Next Morning Corned Beef Hash and Eggs
Recipe - FAIRWAY MARKET OF 86TH STREET
The Next Morning Corned Beef Hash and Eggs
0
Servings4
Cook Time40 Minutes
0Ingredients
1 package (32 ounces) frozen cubed hash browns
1 1/2 cups chopped onion
1/2 cup canola oil
1 cups chopped cooked corned beef
1/2 tsp salt
8 large eggs
2 Tbs minced fresh parsley
Pepper to taste
Directions
1.In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.
0 minutes
Prep Time
40 minutes
Cook Time
4
Servings
0
Calories
Shop Ingredients
Makes 4 servings
The Little Potato Company Little Charmers Red Creamer Potatoes - 3 LB, 3 Pound
$5.99
$2.00/lb
Spanish Onion, 1 ct, 20 Ounce
$0.99 avg/ea
$0.05/oz
Wesson Canola Oil, 24 Fluid Ounce
$3.49
$0.15/fl oz
jp o'reilly's usda choice corned beef brisket, 3.1 Pound
$8.99 avg/ea
$2.90/lb
McCormick Sea Salt Grinder, 2.12 Ounce
$3.69
$1.74/oz
Vital Farms Eggs, 681 Gram
$7.99
$0.01/g
Parsley Root, 1 bunch, 1 Each
$5.99
Morton Salt And Pepper Shakers, 5.25 Ounce
$3.99
$0.76/oz
Directions
1.In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.