Corned Beef Hash Eggs Recipes

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CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Make and share this Corned Beef Hash and Eggs recipe from Food.com.

Provided by MizzNezz

Categories     Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
1 cup finely chopped cooked corned beef or 1 cup canned corned beef
1 cup finely chopped cooked potato (I use leftovers)
2/3 cup beef broth
salt
pepper
4 eggs

Steps:

  • Cook onion and pepper in butter until tender.
  • Stir in corned beef, potato, and broth.
  • Cook and stir for 3 minutes.
  • Sprinkle with salt and pepper.
  • Using back of a spoon, make 4 indentations in hash.
  • Break 1 egg into each indentation.
  • Cook on low, covered, for about 4 minutes until desired doneness.

Nutrition Facts : Calories 331.6, Fat 21.4, SaturatedFat 10.6, Cholesterol 402.5, Sodium 548.4, Carbohydrate 19.3, Fiber 3, Sugar 3.5, Protein 15.9

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 POACHED EGGS



Corned Beef Hash with Poached Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 15

2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch nutmeg
Freshly ground black pepper
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 large eggs

Steps:

  • In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
  • Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
  • Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
  • While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
  • Divide the hash among plates and top with the poached eggs. Serve immediately.

CORNED BEEF HASH EGG CRESCENT RING



Corned Beef Hash Egg Crescent Ring image

Corned beef hash, scrambled eggs, jalapeno, red pepper, and Cheddar cheese wrapped in a crescent ring.

Provided by Lela

Categories     Main Dish Recipes     Savory Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 14

1 (8 ounce) package refrigerated crescent rolls
4 eggs
¼ cup milk
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon ground cumin
¼ teaspoon ground cayenne pepper
2 tablespoons butter
¼ cup chopped red bell pepper
1 jalapeno pepper, seeded and chopped
1 tablespoon vegetable oil
1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
1 cup shredded Cheddar cheese, divided
Salsa for serving

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Separate crescent rolls and arrange them on the parchment paper in a circle with the short sides of triangles forming a 4-inch circle; overlap the edges of the pieces. Press dough where it overlaps to flatten.
  • Whisk eggs, milk, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl.
  • Melt butter on medium low heat in a nonstick pan. Add chopped red peppers and jalapeno peppers. Cook and stir until tender, about 5 minutes. Pour in eggs. Gently scramble, pushing and lifting eggs until just set, about 3 minutes. Remove from heat.
  • Heat vegetable oil on medium heat in a nonstick pan. Add Hormel Corned Beef Hash. Cook and stir until heated through and beginning to brown, 8 to 10 minutes.
  • Spoon corned beef hash around the crescent roll ring. Top with 1/2 cup shredded cheese and scrambled eggs. Sprinkle with remaining 1/2 cup shredded cheese.
  • Pull the points of each triangle over the hash, eggs, and cheese and carefully tuck under the center to form a ring. Some areas will have exposed filling.
  • Bake in preheated oven until browned, about 20 to 25 minutes.
  • Let cool 3 minutes before serving. Serve with salsa.

Nutrition Facts : Calories 342 calories, Carbohydrate 20 g, Cholesterol 128.5 mg, Fat 22.9 g, Fiber 1.1 g, Protein 13.4 g, SaturatedFat 9.5 g, Sodium 759.2 mg, Sugar 3.9 g

CORNED BEEF HASH



Corned Beef Hash image

Here is a hearty meal that's perfect for two...or one hungry guy! It's great on it's own, or serve at breakfast with a few eggs. You can also triple the recipe and bring it to a barbecue as a substantial side dish.-Carrie Chaplin, Clendenin, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 2 servings.

Number Of Ingredients 6

2 tablespoons canola oil
1 cup diced fully cooked corned beef
1 cup diced cooked potato
1/4 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small heavy skillet, heat oil over medium-high heat. Stir in the remaining ingredients. Flatten mixture with a metal spatula. Cover and cook until bottom of potato mixture is crisp. Turn and brown the other side.

Nutrition Facts : Calories 331 calories, Fat 25g fat (5g saturated fat), Cholesterol 56mg cholesterol, Sodium 949mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

CORNED BEEF HASH WITH POACHED EGGS



Corned Beef Hash with Poached Eggs image

Provided by Sandra Lee

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 13

2 tablespoons vegetable oil
1/2 cup, thinly sliced red onion
1 1/2 pounds deli corned beef, coarsely chopped
1 bag frozen hash browns
2 tablespoons southwest steak marinade seasoning
1 medium green bell pepper, sliced into 1/4-inch strips
1 medium red bell pepper, sliced into 1/4-inch strips
1/2 cup chopped green onions
1/8 cup beef broth
Dash Worcestershire sauce
6 eggs
1 tablespoon white vinegar
6 white bread slices, toasted

Steps:

  • For the hash, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 3 minutes. Add corned beef, hash browns, seasoning, peppers, green onions, beef broth and Worcestershire. Cook, stirring occasionally, until potatoes are golden and crisp, about 15 minutes.
  • For the eggs, fill a shallow frying pan 2/3 full with water. Add white vinegar. Over low heat, place biscuit cutters into water so they lay flat along the bottom of frying pan. Crack eggs and drop 1 into each biscuit cutter. Simmer until eggs are poached, about 4 minutes. If you like your yolks cooked through, poach an additional 1 to 2 minutes. Carefully remove with spatula. Serve eggs and corned beef hash with white toast.

CORNED BEEF HASH WITH EGGS



Corned Beef Hash with Eggs image

Provided by Adam Perry Lang

Categories     Beef     Breakfast     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 16

Dried chile salsa:
6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
1/4 medium red onion, chopped
1 garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic or white wine vinegar
Hash and eggs:
6 tablespoons (3/4 stick) unsalted butter
1 medium red onion, thinly sliced
6 garlic cloves, smashed
2 cups thinly sliced green cabbage
1 1/2 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
1 teaspoon Four Seasons Blend
12 ounces cooked corned beef, cut into matchstick-size pieces
6 large eggs
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Dried chile salsa:
  • Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
  • Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
  • Hash and eggs:
  • Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
  • Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
  • Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.

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.

BAKED CORNED BEEF HASH AND EGGS



Baked Corned Beef Hash and Eggs image

Make and share this Baked Corned Beef Hash and Eggs recipe from Food.com.

Provided by Fritz Willie

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 7

1 (15 ounce) can corned beef with potatoes
4 large eggs
horseradish sauce (smoked or plain)
Worcestershire sauce
sea salt
black pepper (fresh ground)
4 ounces swiss cheese

Steps:

  • Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
  • Press the hash into the bowls like you are making a crust.
  • The hash will be about ½-inch thick.
  • Bake in 350 degree oven for about 15 minutes or until edges start to brown.
  • Crack 2-eggs in each bowl on top of the hash.
  • Give each bowl a couple shakes of worcestershire.
  • Place 2 ounces of the swiss cheese on top of the eggs.
  • Return to oven and bake for another 8 minutes or until eggs are done to your liking.
  • Serve with the horseradish, smokey or plain.
  • Yield 2 servings:.

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40 LEFTOVER CORNED BEEF RECIPES [HASH & MORE]
2022-06-25 Once the onion, garlic, and potatoes are ready, add in the corned beef and Worcestershire. Once the hash is cooked accordingly, make about 5 wells and crack eggs inside each well. Bake the hash in the oven for 10 minutes, until the eggs are set. I love sprinkling the egg hash with some garlic salt and salsa when it comes out of the oven.
From smarterhomemaker.com
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CORNED BEEF HASH AND EGGS RECIPE - EVOLVING TABLE
2022-03-01 Cover the cast iron skillet tightly with a lid. Reduce heat to medium-low and allow hash and eggs to cook for seven to eight minutes. For over-easy eggs, opt for seven minutes. For over-hard eggs, check at eight minutes. Create wells in the hash. Add eggs to the holes.
From evolvingtable.com
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CORNED BEEF HASH WITH POACHED EGGS RECIPE - BBC FOOD
Method. For the corned beef hash, place the potatoes into a saucepan and cover with water. Bring to the boil and simmer until just tender. Drain and set aside. Heat a frying pan until hot. Add one ...
From bbc.co.uk
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CORNED BEEF HASH BREAKFAST | CRISPY AND PERFECT - THE SPICY APRON
2021-02-17 Open your can of corned beef hash and spread it into an even layer, 1/2 inch thick. Leave the beef to cook for ten minutes, and then make wells in the hash, just deep enough to hold the egg steady. Add your eggs. Add water occasionally, to aid the poaching process as per the corned beef breakfast recipe below. Serve when ready.
From thespicyapron.com
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Top Asked Questions

How to make the best corned beef hash?
With a spatula turn the potatoes and add in the onions peppers and corned beef. Cook the potatoes first for a few minutes and then add in the onions and peppers. Now add in the cooked corned beef and simmer a few minutes. cook until the potatoes are browned and fork tender. Break the eggs carefully over the top of the hash, add the water and cover.
What to do with leftover corned beef hash and eggs?
Using leftover corned beef, onion, and potatoes, this easy homemade Corned Beef Hash and eggs recipe is a complete breakfast in 25 minutes! In a large cast iron skillet, melt butter over medium-high heat. Add onion and sauté until softened and translucent, about 3 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
How do you cook corned beef and mustard eggs?
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.
Can You microwave corned beef hash and eggs?
To make the meal in your microwave, spoon your corned beef hash into a safe pan or dish, and then cook it for a few minutes. Make some indentations for your egg and then cover with a vented lid or plastic wrap. Season then eat. The bottom-line however is that canned corned beef hash and eggs taste better when crispy.

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