Eggs and Hash

"My great grandmother used to make this except she used left-over roast beef or roast pork."
 
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Ready In:
1hr 2mins
Ingredients:
5
Serves:
8
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ingredients

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directions

  • In a big skillet, melt the butter over medium-high heat.
  • Saute the onions for 3-4 minutes or until they are soft.
  • Add in the hash brown potatoes and cook, stirring frequently, for 10-12 minutes.
  • Add in the corned beef and cook 5-6 minutes or until heated through.
  • Season with salt and pepper if necessary.
  • Transfer mixture to a 13 x 9 inch baking dish coated with non-stick cooking spray.
  • With a serving-size spoon, make eight evenly spaced indentations about 1/2 inch deep in the mixture.
  • Crack the eggs (one at a time) and allow the raw egg to drop into an indentation.
  • Cover with foil and bake at 350 degrees for 20-25 minutes or until the eggs are cooked to your desired degree of firmness.

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Reviews

  1. We really enjoyed this hash, loved the eggs on top and will make this again when I have leftover corned beef.
     
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