• I must say the first time I had this heavenly feast was with the U.S. Coast Guard in San Francisco, Ca. and I have loved it every shopping list
  • The canned corned beef requires no extra grease, no extra potatoes and the onion would be suited for individual taste. I have even seen ketchup, hot sauce or a number of other sauces served with this shopping list
  • thx to: shopping list
  • Hillbilly CAST IRON Cooking shopping list
  • CORNED beef HASH AND EGGS shopping list
  • One of my favorite breakfasts. Corned beef Hash and Eggs is a delicious way to use left over corned beef. This is also a very quick dish if you use the canned hash, then just cook the eggs and toast and Walla! shopping list
  • Ingredients:... shopping list
  • 1 package (32 ounces) frozen cubed hash browns ( optional, Libby's Brand usually has enough potatoes, shopping list
  • 1-1/2 cups chopped onion ( shopping list
  • 1/2 cup vegetable oil ( want need if using canned Libby's corned beef hash) shopping list
  • 4 to 5 cups chopped cooked corned beef (or canned Libby's brand works very shopping list
  • 1/2 teaspoon salt shopping list
  • Up to 8 eggs shopping list
  • Salt and pepper to taste shopping list
  • 2 tablespoons minced fresh parsley (optional) shopping list

How to make it

  • Directions:
  • Preheat oven to 325 degrees F
  • Using a large ovenproof skillet, cook the hash browns and the onion in the vegetable oil until the potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
  • Make as many wells as eggs you are using in the corned beef mixture. You can use a spoon to make each well. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley if desired.
  • Serves as many as eggs you are using. 2 eggs per serving so this dish will serve up to 4 people

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