American · Breakfast
Corned Beef Hash and Eggs (No-Chop)
Diner-style corned beef hash made without knife work. Canned corned beef and frozen hash-brown potatoes are folded together and pan-crisped in butter, seasoned with onion powder and pepper, then topped with two fried eggs and torn parsley. Served straight from the skillet for a savoury, salty breakfast.
$4
5 minsPrep
18 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
775Calories
40.5gProtein
58.4gFat
25.7gCarbs
1.2gSugar
2.4gFiber
1567mgSodium
582mgChol
24.9gSat Fat
485mgPotassium
78mgCalcium
3.1mgIron
2.8mcgVitamin B12
8mgVitamin C
gluten-free
protein-rich
no-chop
Instructions
1
Prep
Break the corned beef into small clumps with a fork and pat the frozen hash browns dry with paper towel so they crisp well.
2
Fry
Melt the butter in a nonstick skillet over medium heat, add hash browns in an even layer and cook 6 minutes until golden underneath.
3
Saute
Fold in the corned beef, onion powder and black pepper over medium-high heat, press flat and cook 5 minutes until a browned crust forms.
4
Fry
Push the hash to one side, crack the eggs into the cleared space and fry over medium heat 3 minutes until whites set and yolks run.
5
Plate
Slide the hash and eggs onto a warm plate and scatter over the hand-torn parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g canned corned beef
- 11 oz311g frozen hash-brown potatoes
- 44 large eggs
- 4 tbsp56g butter
- 1 tsp1 tsp onion powder
- 1/2 tsp1/2 tsp black pepper
- 4 sprigs4 sprigs parsley
