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Corned Beef Hash and Eggs
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| Servings | Prep Time |
| 6servings | 15minutes |
| Cook Time |
| 25minutes |
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Ingredients
- 5-6 potatoesrusset, diced into 1 1/2″ cubes (about 6 cups)
- 8cups water
- 1tsp salt
- 3tbsp olive oil
- 3tbsp butter(for dairy free use a butter substitute such as Earth Balance)
- 2cloves garlicminced (2 tsp)
- 2 yellow oniondiced (about 2 cups)
- 1tsp thyme
- 1small green pepperdiced (about 3/4 cup)
- 1small red pepperdiced (about 3/4 cup)
- 1lb corned beefcooked and finely diced (about 2 cups)
- 6 eggs
- 2tsp parsleyfresh, chopped (optional for garnish)
Instructions
- Preheat oven to 350º
- Scrub the potatoes and dice into 1 1/2 inch cubes. Place in a large stock pot with 8 cups of water and 1 tsp of salt. Bring to a boil and parboil for about 8 minutes. If you let them boil too long the potatoes will be mushy in the hash, so they still need to be firm when you drain the potatoes
- Drain potatoes and rinse with cool running water.
- Add 1 tbsp butter and 1 tbsp oil to a large oven safe non-stick or cast iron skillet.
- When the butter and oil are hot add the onions and garlic, cook until translucent, about 5 minutes. remove the onions and garlic from the pan and set aside.
- Add the remaining butter and oil to the pan and then add the potatoes. Cooking the onions and potatoes first allows them to get a nice golden crust on them.
- Cook potatoes undisturbed for 5 minutes or until a nice crust has formed on the potatoes Turn them section by section with a spatula and cook the other side. If the potatoes seem dry add more butter 1 tablespoon at a time (as needed.)
- Add the onions, corned beef and peppers to the potatoes, stir well to incorporate all the ingredients together.
- Cook for another 5 minutes, pressing down on the potatoes with the spatula. Turn the potatoes, again in sections and continue to cook for another 5 minutes.
- With the back of a spoon place 6 divots in the hash. Carefully crack the eggs, one at a time and place into each divot.
- Carefully place the skillet in the oven and cook the eggs for 8-9 minutes.
- Remove the skillet from the oven carefully garnish with chopped parsley (if desired) and serve hash and eggs while hot.
Recipe Notes
This Corned Beef Hash and Eggs recipe is gluten free and dairy free (with substitute)
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