Corned Beef Hash
A hearty brunch dish that will use up your leftover St. Patrick's Day corned beef and soak up all that green beer!
Servings: 4 Servings
Calories: 909kcal
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.