Corned Beef Hash and Eggs

Corned Beef Hash and Eggs


Best part of waking up is this Corned Beef Hash
  • 3 tbsp. extra-virgin olive oil
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 3 large russet potatoes, cubed
  • 1 tsp. dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • 1 c. chopped corned beef
  • 6 large eggs
  1. Preheat oven to 400°. In a large ovenproof skillet over medium heat, heat oil. Add onion and bell pepper and cook until softened, 5 minutes, then add potatoes, oregano, salt and pepper. Cook until potatoes are golden and easily pierced with a fork, another 15 to 20 minutes. Add corned beef and cook until crispy, 5 minutes.
  2. Make 6 wells in hash, then crack an egg into each well. Season the eggs with salt and pepper. Transfer skillet to oven and bake until whites are just set, 8 minutes.

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