Ingredients
Scale
- 3 medium russet potatoes peeled and diced 1-inch
- 3 tablespoons butter divided
- 8 ounces diced corned beef about 2 cups, cooked
- ¾ cup diced onion or 1 small onion
- 1 green bell pepper finely diced
- 4 eggs
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F.
- Add the diced potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until fork tender, about 11-14 minutes.
- In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add the corned beef and onion, cooking until the onion softens, about 5 minutes.
- Stir in the remaining 1 tablespoon of butter along with the cooked potatoes and green pepper. Cook for an additional 5-7 minutes, allowing the potatoes to brown, adding more butter if needed but stirring infrequently.
- Once browned, create four wells in the hash and carefully crack an egg into each well. Sprinkle with salt and pepper to taste.
- Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are done to your liking.
- Remove from the oven, garnish with fresh parsley if desired, and serve immediately.
Last Step:
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For added flavor, you can season the hash with garlic powder or paprika.
You can replace corned beef with any cooked meat of your choice, such as chicken or turkey.
The hash can be made ahead of time and reheated gently in a skillet.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 470
- Sugar: 2g
- Sodium: 960mg
- Fat: 29g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 186mg