Skip links
Taste of Home Logo
Corned Beef Hash and Eggs

Ingredients

  • 1 package (32 ounces) frozen cubed hash browns
  • 1-1/2 cups chopped onion
  • 1/2 cup canola oil
  • 4 to 5 cups chopped cooked corned beef
  • 1/2 teaspoon salt
  • 8 large eggs
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley

Directions

  • 1. 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.
  • 2. Make 8 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.

Nutrition Facts

1 serving: 442 calories, 30g fat (6g saturated fat), 242mg cholesterol, 895mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 20g protein.

Reviews

Average Rating: 4.333333
  • Shavahnna
    Nov 25, 2019
    Very bland. Definitely dont put the skillet in the oven, it dried the meat out.
  • Ruth
    Mar 17, 2019
    My husband and I loved this. As I did not have an oven proof skillet I used a 13 1/2' × 9' baking pan and used 12 eggs instead of 8. Next time I'll add peppers. This one has gone to the top of our breakfast list.
  • rae777
    Mar 28, 2017

    This was excellent! I had turnip and potatoes left over from my boiled dinner so I just incorporated them into the dish. Excellent use of leftovers and eggs - I would definately make this again.

  • Cabuckie
    Mar 22, 2014

    Great recipe! I used canned corned beef hash. Made it in the electric frying pan as lorelfs suggested. Covered, it only took 5 minutes (or less) for the eggs to cook. Easy, quick breakfast.

  • laroelfs
    Mar 24, 2012

    I love corned beef hash, and although this isn't really authentic, in my eyes, it was a quick way to get my fix! I used my electric skillet instead of putting it in the oven. It was delicious!

  • cee-jay
    Mar 18, 2012

    How many servings does this hash make? At the top of the recipe, it says 8 serving but in the body of the recipe yield 4 servings are listed. This was tasty and a good way to use up the eggs and leftover corned beef but probably not very healthy.

© 2020 RDA Enthusiast Brands, LLC