Corned Beef Hash With Fried Eggs Recipes

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CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

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

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

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

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.

CORNED BEEF HASH WITH FRIED EGGS



Corned Beef Hash with Fried Eggs image

Corned Beef Hash with Fried Eggs

Provided by bestrecipesuk

Categories     Breakfast     Comfort Food

Time 45m

Yield 4

Number Of Ingredients 11

new potatoes
tin of corned beef
English Mustard
Worcestershire sauce
olive oil
large onion
sea salt & pepper
good pinch of chilli flakes
small handful fresh flat leaf parsley
free-range eggs
your favourite sauce

Steps:

  • Cook the potatoes in boiling salted water until tender. Drain and set aside.
  • Place the corned beef in a bowl, add the mustard, Worcestershire sauce and season with salt & pepper - stir through and set aside.
  • Meanwhile, heat the olive oil over a medium heat in a large frying pan and fry the onion until it starts to soften. Add the potatoes, squash some of the potatoes with a fork and fry together for about 10 - 15 minutes until the potatoes are golden and are starting to crisp. Sprinkle over the chilli flakes and parsley, season to taste and toss together.
  • Now add the corned beef and cook until it starts to warm through and starts to crisp in places.
  • Make four holes in the corned beef and potato mixture and break an egg into each one. Cover the pan and fry for 2-3 minutes, or until the whites are set but the yolks remain runny.
  • Serve heaps of the corned beef hash on warmed plates, topped with the fried eggs and a good dollop of ketchup - enjoy!

CORNED BEEF HASH WITH FRIED EGG



Corned beef hash with fried egg image

A classic combo - fried potatoes, onion, corned beef and a slick of English mustard. This makes a wonderful brunch, but is also a useful dinner dish to have in your repertoire. This is designed to be a low cost recipe.

Provided by Matthew Fort

Categories     Light meals & snacks

Yield Serves 4

Number Of Ingredients 7

500g/1lb 2oz potatoes, peeled and cut into similar-sized pieces
3 tbsp olive oil
1 onion, thinly sliced
1 x 200g/7oz tin corned beef, diced
1-2 tsp English mustard, to taste
4 eggs
salt and black pepper

Steps:

  • Cook the peeled, chopped potatoes in a saucepan of salted boiling water for 8-10 minutes, or until tender. Once tender, drain and set aside.
  • Meanwhile, heat one tablespoon of the olive oil in a large non-stick frying pan. Cook the onion with a pinch of salt over a medium heat for about five minutes, or until softened and turning golden-brown. Once the onions are cooked, push them to the edge of the pan.
  • Add a little more oil to the pan and then add the potatoes, crushing them roughly with the back of a fork. Spread them out so that they cover the base of the pan and leave to cook for 4-5 minutes, or until a golden crust is beginning to form on the base. Turn and repeat until all the sides of the potatoes are golden-brown. Mix with the onions at the edge of the pan.
  • Add the corned beef and English mustard to taste and stir through to mix well. Continue to cook over a low heat while you prepare the eggs.
  • Add the remaining olive oil to a separate frying pan. Once hot, crack in the eggs and fry until the white is cooked through, but the yolk still runny.
  • Serve the hash divided between serving plates with an egg on top and eat immediately.

CORNED BEEF HASH WITH FRIED EGGS



Corned Beef Hash With Fried Eggs image

Good flavor, the horseradish added a nice kick and the beef broth keeps the dish from being too dry.

Provided by frozenmargarita

Categories     Breakfast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 russet potatoes, potatoes (baking, about 1 pound)
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/4 cup unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons bottled beet horseradish
1 tablespoon Worcestershire sauce
1/2 lb cooked corned beef, cut into 3/4-inch cubes (from a 3- to 4-pound corned beef brisket)

Steps:

  • Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
  • In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
  • Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
  • Serve hash with fried eggs.
  • To make corned beef:.
  • In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.

Nutrition Facts : Calories 365, Fat 22.7, SaturatedFat 10.9, Cholesterol 86.3, Sodium 826.3, Carbohydrate 27.4, Fiber 3.7, Sugar 4.2, Protein 13.9

CORNED BEEF HASH WITH FRIED EGGS



Corned Beef Hash with Fried Eggs image

Categories     Egg     Onion     Potato     Breakfast     Brunch     Horseradish     Brisket     Bell Pepper     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

2 russet (baking) potatoes (about 1 pound)
1 large onion, cut into 3/4-inch pieces
1 large garlic clove, minced
1/2 stick (1/4 cup) unsalted butter
1 green bell pepper, chopped coarse
1 tablespoon all-purpose flour
3/4 cup beef broth
2 tablespoons bottled beet horseradish
1 tablespoon Worcestershire sauce
1/2 pound cooked corned beef (from a 3- to 4-pound corned beef brisket), cut into 3/4-inch cubes (about 2 cups)
fried eggs as an accompaniment

Steps:

  • Peel potatoes and cut into 1/2-inch dice. Add potatoes to a large saucepan of boiling water and boil 6 minutes, or until just tender. Drain.
  • In a large non-stick skillet cook onion and garlic in butter over moderate heat, stirring, until onion is golden.
  • Add bell pepper and cook, stirring, 5 minutes. Sprinkle flour over mixture and cook, stirring, 2 minutes. Stir in broth, horseradish, and Worcestershire sauce and simmer, stirring, 2 minutes. Add corned beef, potatoes, and salt and pepper to taste and cook over moderate heat, turning hash, until browned and crisp, about 15 minutes.
  • Serve hash with fried eggs.
  • To make corned beef:
  • In a kettle combine beef with cold water to cover by 2 inches and bring water to just a boil, skimming froth. Simmer beef, covered, 3 hours, or until tender. Remove kettle from heat and let beef stand in cooking liquid 20 minutes. Transfer beef to work surface and trim fat. Use beef as part of a boiled dinner and/or for making corned beef on rye. Corned beef keeps, covered and chilled, 4 days.

CORNED BEEF HASH



Corned Beef Hash image

Provided by Ree Drummond Bio & Top Recipes

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 large russet potato, diced small
1 large sweet potato, diced small
6 tablespoons olive oil
Kosher salt and freshly ground black pepper
3 cloves garlic, minced
1 large onion, diced small
2 cups corned beef, diced small
1 tablespoon steak seasoning
2 to 3 dashes Worcestershire sauce
4 large eggs
Hot sauce, for serving
Whole fresh parsley leaves, for garnish

Steps:

  • Preheat the oven to 425 degrees F.
  • Toss the diced russet and sweet potatoes with 2 tablespoons of the olive oil and season with a pinch of salt and pepper. Place onto a baking sheet and roast until golden and crisp, 16 to 18 minutes.
  • Heat 2 tablespoons of the olive oil in a large skillet over a medium heat. Add the garlic and onions and cook until the onions are translucent and starting to turn golden, 4 to 5 minutes. Add the corned beef, potatoes and steak seasoning. Cook for another couple of minutes to heat the corned beef through. Add the Worcestershire sauce and stir.
  • Add the remaining 2 tablespoons oil to a nonstick skillet and fry the eggs to your liking, seasoning with salt and pepper if desired. Top the skillet of corned beef hash with the fried eggs, hot sauce to taste and parsley leaves. Serve.

HEALTHY CORNED BEEF HASH WITH FRIED EGGS



Healthy Corned Beef Hash With Fried Eggs image

I got this recipe from the food network and then tweeked it a bit. It is quite delicious. A little on the spicy side, so if that doesn't suite you then cut back on the seasoning blend a bit.

Provided by AG0508

Categories     Breakfast

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 9

2 cups chopped red and green bell peppers
1/2 red onion, chopped
1/4 cup chopped green onion
3 ounces chopped deli corned beef
1 lb frozen hash brown potatoes (such as Ore-Ida)
1 tablespoon southwest steak marinade seasoning
1 dash Worcestershire sauce
2 tablespoons beef broth
3 eggs

Steps:

  • Saute the peppers and red onion in a skillet sprayed with cooking spray just until soft (5-10 minutes.).
  • Add the green onion, corned beef, hash browns, seasoning, worcestershire, and beef broth.
  • Cook over medium heat, stirring occasionally, until the hash browns are golden brown (15-20 minutes).
  • Fry the eggs to desired doneness in a seperate skillet.
  • To serve, place hash brown mixture on a plate and top with a fried egg.

Nutrition Facts : Calories 445.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 320.6, Sodium 703, Carbohydrate 51.3, Fiber 6.5, Sugar 5.3, Protein 23.8

CORNED BEEF AND HAM HASH



Corned Beef and Ham Hash image

I love fresh corned beef hash but we never have enough corned beef left when I make a brisket. So this time I saved enough and still had a bandit that left me with not enough! However, I have recently made a half ham so added the ham instead of going without. Worked out well, still had the corned beef flavor and a few hints of the sweet ham.

Provided by jakeanddaniellesmom

Categories     Corned Beef

Time 35m

Yield 4

Number Of Ingredients 9

5 medium red potatoes
3 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 cup chopped cooked corned beef
1 cup cubed fully cooked ham
salt and ground black pepper to taste
2 large eggs

Steps:

  • Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
  • Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
  • Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
  • While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Plate the potato mixture and place fried eggs on top.

Nutrition Facts : Calories 547.9 calories, Carbohydrate 46.5 g, Cholesterol 181.8 mg, Fat 30.3 g, Fiber 5.2 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 1091.7 mg, Sugar 4.5 g

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