Baked Eggs On Corned Beef Hash Recipes
CORNED BEEF HASH AND EGGS
Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- 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. , 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 : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.
BAKED CORNED BEEF HASH AND EGGS
This is a tasty way to use your leftover corned beef. My leftover corned beef had some carrots in it so that to was included in this hash!
Provided by Rita1652
Categories Breakfast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Lightly coat a 9 inch casserole pan with butter.
- Combine leftover corned beef, potato, evaporated milk, onion, bell pepper, parsley, Worcestershire, paprika, jalapenos, and pepper.
- Pour into prepared dish.
- Place in middle of oven and bake for 15 minutes.
- Make 4 small indents in the hot hash and place one egg in each.
- Continue to bake 20 minutes.
- Top with cheese and bake 5 minutes or till melted and egg are to likings.
- Remove and let set for 5 minutes.
EGGS BAKED IN CORNED BEEF HASH
Make and share this Eggs Baked in Corned Beef Hash recipe from Food.com.
Provided by gina2452
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- spread hash in lightly greased electric fry pan/ or oven proof pan.
- make 6 deep wells in hash.
- dot with butter.
- break an egg in each well.
- season with salt and pepper, cover each egg with 1 tablespoon of milk.
- cover and bake at 225 15-20 minute.
- or until set.
- serve from pan, keep warm.
Nutrition Facts : Calories 183.1, Fat 16.8, SaturatedFat 9.2, Cholesterol 218.7, Sodium 179.9, Carbohydrate 1.1, Sugar 0.2, Protein 6.9
BAKED CORNED BEEF HASH AND EGGS
This is a family favorite for a weekend breakfast originally from Pillsbury. Top this dish with a little salsa for some kick or spice up the corned beef mixture before baking, if preferred.
Provided by JOYCE K.
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Grease an 8 inch (2 quart) baking dish.
- In large skillet, melt margarine, add onion and green pepper; cook until crisp tender.
- Stir in remaining ingredients except eggs; mix well.
- Spread mixture into prepared baking dish; form four cup-shaped indentations in mixture about 3/4 inch deep.
- Bake at 375 for 20 minutes.
- Remove from oven; slip 1 uncooked egg into each indentation.
- Return to oven and bake 10 to 15 minutes longer or until eggs are set.
Nutrition Facts : Calories 337.2, Fat 19.4, SaturatedFat 6.8, Cholesterol 245.5, Sodium 564.5, Carbohydrate 25.2, Fiber 3, Sugar 3.4, Protein 17.5
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- Fill a pot large enough to hold a steamer basket with a couple of inches of water. Bring to a boil. Add diced potatoes to steamer basket, cover pot, lower heat, and steam for 5-7 minutes, until potatoes are just tender. Set aside.
- Melt butter over medium-high heat in a 10-inch, nonstick, oven-safe skillet. Add onion, bell pepper, and 1/2 teaspoon each kosher salt and pepper. Sauté until vegetables are softened, about 5 minutes.
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