Corned Beef Hash Recipe
This Corned Beef Hash Recipe is the perfect comfort food to make with all those St. Patty’s Day leftovers. A fun and delicious twist on the traditional Irish classic, this yummy potato hash is packed full of nutritious veggies and is perfectly baked with nested eggs to complement the crispy and flavorful potato bits.
Servings: 4 servings
Ingredients
- 1.5 tablespoon olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 red bell pepper seeded and diced
- 1 green bellpepper seeded and diced
- salt + pepper
- 2 medium Yukon gold potatoes washed and diced into small cubes
- 1 cauliflower chopped into small florets
- 1.5 cups cups corned beef fully cooked and diced*
- 6 large eggs
- ½ cup shredded cheese I used a mix of cheddar and Monterey Jack
- Fresh parsley chopped
Instructions
- Preheat oven to 350 degrees F.
- Heat olive oil over medium-high heat in a large, oven-safe pan or cast iron skillet. Add the onions and saute for for 2-3 minutes or just until starting to soften, stirring occasionally. Add the garlic and saute for 1 minute more.
- Add the diced bell peppers to the skilled and sprinkle with salt and pepper. Mix well. Saute for 2-3 minutes before adding the diced potato and chopped cauliflower. Saute all the veggies for 5-6 minutes, stirring frequently. Stir in the diced corned beef and remove from heat.
- Using a large round spoon (like a serving spoon) gently create small wells for the eggs in the hash. Gently crack the eggs on top of the hash into the wells and sprinkle on the cheese.
- Transfer the skillet to the oven and bake for approximately 15-20 minutes, or until cheese is melted and the eggs are done to your liking.
- Remove from the oven and garnish with fresh chopped parsley and fresh cracked pepper, if desired.
- Best served immediately (although leftovers are delicious, too!).
Nutrition
Calories: 349kcal | Carbohydrates: 18g | Protein: 21g | Fat: 21g | Saturated Fat: 6g | Cholesterol: 279mg | Sodium: 717mg | Potassium: 776mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1410IU | Vitamin C: 75.8mg | Calcium: 155mg | Iron: 5mg
