Corned Beef Hash

Large skillet of corned beef has with baked eggs next to small skillet of corned beef hash

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4.54 from 13 votes

A hearty brunch dish that will use up your leftover St. Patrick's Day corned beef and soak up all that green beer!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Brunch, Lunch, Main Course

Cuisine: American

Keyword: best hash browns, corned beef hash, St Patrick's Day Recipes

Servings: Servings

Calories: 909kcal

Author: Niki Medlin

Ingredients

1 Tbsp butter
1/2 onion diced
2 cloves garlic minced
15 ounces frozen hash browns
1/2 bunch fresh spinach
1 1/2 cups left over corned beef, diced in to small cubes
1/2 cup grated cheddar cheese
1 tsp worcestershire sauce
salt & pepper to taste
4 eggs

Instructions

Preheat oven to 375 degrees
Over medium heat, melt butter in an oven proof sautee pan
Add onions and garlic and cook until translucent, about 3-5 minutes
Add hash browns and cook 5-7 minutes
Add spinach and cook until wilted, about 3-5 minutes
Add corned beef, cheese, and worcestershire sauce and mix together
Season with salt & pepper
Make 4 wells in the mixture
Crack one egg in each well
Bake 8-10 minutes until eggs are done to your liking

Notes

Feel free to add in any vegetables you have on hand along with the onions and garlic. Just be sure to cut them into the same size pieces as the onion so that they all cook evenly.

This can be prepared in one large pan or the hash can be separated in to 4 smaller oven safe dishes and baked for individual servings.

Nutrition