Easy Corned Beef Hash
Have leftover corned beef and potatoes after St. Patrick's Day? Why not make this Easy Homemade Corned Beef Hash with Eggs! Eggs are baked in a skillet of leftover corned beef, seasoned cooked potatoes and topped with green onions and parsley.
2 tablespoon unsalted butter 1 teaspoon olive oil 1 medium shallot diced kosher salt 8 ounces leftover corned beef diced small** 13 ounces cooked redskin potatoes diced small 2 green onions sliced, divided 1 teaspoon ground mustard 3/4 teaspoon dried thyme 1/2 teaspoon garlic powder 4 large eggs freshly ground black pepper to taste 2 teaspoons parsley minced
Preheat your oven at 375°. Heat butter and olive oil in a large skillet over medium heat. Add in shallots with a pinch of salt. Stir and cook until soft, about 6 minutes. Next add in the corned beef, potatoes and the light green parts of the sliced green onion. Stir and heat through, about 5 minutes. Season with a few pinches kosher salt, ground mustard, dried thyme and garlic powder. Stir to combine and cook for 3 minutes.
Add in the potatoes, corned beef, ground mustard , thyme, garlic powder and season with kosher salt and black pepper to taste. Stir and cook until heated through.
Make 4 wells inside the hash. Crack each egg into a cup and gently add into each well. Bake in your preheated oven for 5 to 6 minutes – depending on how done you want your eggs. 6 minutes should give you jammy yolks with the whites set. Season eggs with salt and pepper and sprinkle the remaining dark green parts (from the 2 green onions) and minced parsley. Serving: 1 g | Calories: 318 kcal | Carbohydrates: 17 g | Protein: 17 g | Fat: 20 g | Saturated Fat: 8 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 232 mg | Sodium: 781 mg | Potassium: 706 mg | Fiber: 2 g | Sugar: 2 g | Vitamin A: 523 IU | Vitamin C: 25 mg | Calcium: 55 mg | Iron: 3 mg