Corned Beef Hash and Eggs
"Great weekend breakfast for 2."
photo by Bergy
- Ready In:
- 17mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
- 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
directions
- 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.
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Reviews
-
This was good! I used 1 1/2 cups of chopped deli corned beef, 1 cup cubed potatoes, probably closer to 3/4 cup onion and about 1/2 cup frozen shredded hash browns. I had no green pepper, but I did use the 2/3 cups beef broth. My husband and I ate the whole pan with some scrambled eggs (we're not "poached" egg people) on the side. Yum! -
A great way to empty the fridge. I used a red bell pepper and canned corned beef along with a cooked red potato. I was a little hesitant concerning the amount of broth but it worked well. With the meat being salty, I opted to eliminate added salt. The eggs were topped with fresh ground pepper. Since DH's loves hash, I am sure that I will be making this again. -
Great recipe and in this case used up leftovers. Instead of Beef broth I used left over pizza sauce. Also had leftover canned corned beef and cooked potatoes. This was not just a wonderful brunch but a clean the fridge deal too. The eggs were perfect - whites firm yolks runny Thanks MizzNezz for another favorite recipe -
MizzNezz, when I made this today for dinner, I cooked 1 medium onion in 3 Tbsp. butter flavored Crisco; over medium heat for 1 minute. I didn't have any bell pepper to add to this recipe, but next time I will add 1/4 cup each, diced red and green bell peppers ( mainly for added color ). I added 2 cups diced leftover cooked, corned beef, 3 cups diced, cooked, potatoes ( which were leftover from when I cooked the potatoes with the corned beef ). Next, I seasoned all with 2 dashes garlic powder, 1 Tbsp. Worcestershire Sauce, a bit of black pepper, and the 2/3 cup of beef broth. I did not add any salt. I cooked this covered, over medium heat for 10 minutes; stirring occasionally. I did not add the eggs on top, but cooked them seperately, and served them on the side with a steak sauce. With the changes I made, ( with the amount of added ingredients ) this was enough for 4 people. Hubby and I liked this, 'cuz it was a simple, basic, and good.
Tweaks
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Great recipe and in this case used up leftovers. Instead of Beef broth I used left over pizza sauce. Also had leftover canned corned beef and cooked potatoes. This was not just a wonderful brunch but a clean the fridge deal too. The eggs were perfect - whites firm yolks runny Thanks MizzNezz for another favorite recipe
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
