American · Breakfast
Corned Beef Hash and Eggs
Diced corned beef and cubed potatoes fried in butter until browned and crusted, seasoned with onion and black pepper, then topped with two fried eggs. The hash crisps against the pan while the eggs stay runny. Finished with parsley and served hot.
$5
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
617Calories
37.1gProtein
38.4gFat
32.5gCarbs
3.9gSugar
3.6gFiber
1927mgSodium
562mgChol
15.6gSat Fat
652mgPotassium
86mgCalcium
3.4mgIron
2.8mcgVitamin B12
8.2mgVitamin C
gluten-free
protein-rich
herb-salt
all-time-classics
weekend-brunch
gluten-free
Instructions
1
Prep
Dice the corned beef, cube the potato, finely dice the onion and chop the parsley so everything is ready.
2
Boil
Add cubed potato to salted water in a small pot over medium-high heat 6 minutes until just tender, then drain well.
3
Sauté
Melt the butter in a heavy skillet over medium heat and cook the diced onion 3 minutes until softened and translucent.
4
Fry
Add potato and corned beef, press into an even layer over medium-high heat 8 minutes, turning every 2-3 minutes until a dark crust forms.
5
Fry
Push the hash aside and crack the eggs into the space over medium heat 3 minutes until whites set but yolks remain runny.
6
Plate
Transfer to a plate, scatter parsley, black pepper and salt over top and serve hot from the skillet.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g corned beef
- 11 oz311g potato
- 2/3 cup100g onion
- 2 tbsp28g butter
- 44 eggs
- 1/2 tsp1/2 tsp black pepper
- 2 tbsp2 tbsp parsley
- pinch of salt
