Homemade Corned Beef Hash
Corned Beef Hash is a delicious breakfast you can whip up from your leftover St. Patrick's feast! A hearty combination of corned beef, potatoes, bell peppers, and runny eggs, it makes a great dinner, too!
Servings: 4 Servings
Calories: 384kcal
Ingredients
- 2 cups cooked corned beef, cut into 1/2-inch cubes
- 2 cups boiled red potatoes, cut into 1/2-inch cubes
- 1 medium onion, peeled and chopped
- 1/2 cup bell pepper, chopped (red, green or both)
- 3 cloves garlic, peeled and minced
- 1 teaspoon fresh thyme, chopped
- 6 eggs
- 1/2 cup broth (from cooking the corned beef) or water
- 1 tablespoon butter
- pepper to taste
Instructions
- In a large bowl, combine corned beef, potatoes, onions, bell peppers, garlic and thyme.
- In a small bowl, lightly beat 2 of the eggs. Pour into corned beef mixture, add broth and mix to combine.
- In a heavy bottomed skillet or cast iron on high heat, melt butter. Generously coat bottom and sides of pan.
- Transfer corned beef hash mix to skillet, patting it down and spreading it across the bottom of the pan with a spatula.
- Over medium heat, cook for about 10 minutes or until the eggs starts to set. Using a spatula, flip hash over and continue to cook for another 5 minutes or until edges begin to crisp, adding more broth as necessary to keep hash moist.
- Crack the remaining 4 eggs on top of the hash. Lower heat, cover pan, and continue to cook for about 10 minutes or until whites of eggs are set.
- Season with pepper to taste. Serve hot.
Notes
Adapted from Huffington Post
Nutrition
Serving: 300g | Calories: 384kcal | Carbohydrates: 16.9g | Protein: 25.5g | Fat: 23.8g | Saturated Fat: 10g | Cholesterol: 324mg | Sodium: 1122mg | Potassium: 673mg | Fiber: 2.2g | Sugar: 3.2g | Vitamin A: 900IU | Vitamin C: 52mg | Calcium: 70mg | Iron: 8.3mg