Corned Beef Hash and Eggs
Try this Corned Beef Hash and Eggs recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains eggs
dairy free
- 1/2 teaspoon salt
- salt and pepper to taste
- 8 eggs
- 1/2 cup canola oil
- ingredients:
- 2 tablespoons minced fresh parsley
- 1 package (32 ounces) frozen cubed hash browns
- 1-1/2 cups chopped onion
- 4 to 5 cups chopped cooked corned beef
- Carbohydrate 3.21308333333333 g
- Cholesterol 1488.96 mg
- Fat 147.049926761346 g
- Fiber 0.259633329709371 g
- Protein 44.51097 g
- Saturated Fat 19.1676386736398 g
- Serving Size 1 1 Recipe (472g)
- Sodium 570.751239583333 mg
- Sugar 2.95345000362396 g
- Trans Fat 7.2490906678189 g
- Calories 1496 calories
Directions: 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. Yield: 4 servings.
