Description
This Corned Beef Hash and Eggs recipe is a hearty and flavorful breakfast dish featuring perfectly sautéed potatoes, tender corned beef, and vibrant carrots, all seasoned with garlic powder and paprika. Finished with baked eggs in the skillet for a satisfying meal, garnished with fresh parsley.
Ingredients
Units
Scale
Vegetables
- 3-4 cups diced potatoes of choice, pre-cooked or parboiled
- 1 cup carrots, precooked and diced (or frozen)
- 1 yellow onion, diced
- Chopped fresh parsley, as garnish
Proteins
- 2-3 cups corned beef, precooked and diced
- 4-6 eggs
Seasonings and Fats
- 3-4 tablespoons olive oil
- 3 tablespoons butter
- 1 teaspoon garlic powder
- 1-2 teaspoons paprika
- 1/4 teaspoon table sugar
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the eggs later in the skillet.
- Sauté Onions: Heat the butter over medium heat in a 12-inch cast iron skillet. Add the diced onions and cook for 1-2 minutes until softened and slightly browned, enhancing their sweetness and flavor.
- Cook Hash: Add the pre-cooked diced potatoes, corned beef, and carrots to the skillet along with garlic powder, paprika, table sugar, and olive oil. Sauté the mixture for 10-15 minutes, stirring occasionally, until the potatoes turn golden and start to crisp. Season liberally with salt and pepper to taste. Add more olive oil if needed, as it will be absorbed during cooking.
- Create Wells and Bake Eggs: Using the back of a spoon, make four small wells in the hash. Carefully crack the eggs into each well. Transfer the skillet to the preheated oven and bake for 7-10 minutes or until the eggs reach your preferred doneness (runny, medium, or firm yolks).
- Garnish and Serve: Remove the skillet from the oven, garnish the dish with chopped fresh parsley for a burst of color and freshness, then serve immediately while hot.
Notes
- Use ‘eye of round’ corned beef for a leaner option without a fatty outer layer.
- This recipe works best using leftover or pre-cooked ingredients. When starting fresh, parboil potatoes and carrots so they cook evenly and crisp nicely without burning.
- Adjust the amount of paprika and seasonings according to taste. A generous amount of paprika enhances both color and flavor.
- Season liberally with salt as it is crucial for balancing flavors in the hash.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 210 mg
