Try this Corned Beef Hash and Eggs recipe, or contribute your own.
- Carbohydrate 3.21308333333333 g
- Cholesterol 1488.96 mg
- Fat 147.049926761346 g
- Fiber 0.259633329709371 g
- Protein 44.51097 g
- Saturated Fat 19.1676386736398 g
- Serving Size 1 1 Recipe (472g)
- Sodium 570.751239583333 mg
- Sugar 2.95345000362396 g
- Trans Fat 7.2490906678189 g
- Calories 1496 calories
Step-by-step
- In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
- Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.
- Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness.
- Garnish with parsley. Yield: 4 servings.
Crowding the skillet remains the single fastest way to guarantee soggy potatoes instead of a crisp crust. When working with thirty-two ounces of frozen cubed hash browns and one and a half cups of chopped onion, surface area dictates success. A large ovenproof skillet—preferably cast iron or heavy stainless steel—provides the thermal mass required to maintain heat when cold potatoes hit the oil. Using half a cup of canola oil creates a shallow-frying environment that conducts heat evenly across every potato cube, preventing moisture from steaming the interior before the exterior can brown. Letting the potatoes sit undisturbed for the first few minutes allows starch molecules to dehydrate and form a golden-brown barrier against the oil.
Adapting for Dietary Needs and Equipment Limits
This formulation accommodates specific dietary frameworks naturally by omitting gluten, dairy, tree nuts, and shellfish without requiring specialty manufactured substitutes. Replacing the standard corned beef with braised beef brisket or smoked duck breast shifts the protein profile entirely while keeping the cooking technique identical. Oven baking at 325 degrees Fahrenheit eliminates the need to watch eight separate stovetop eggs cook unevenly. Creating distinct wells in the potato mixture acts as a thermal cradle, insulating the egg whites from direct contact with the hot metal so they set gently while the yolks remain fluid. Without a digital thermometer to test doneness, observe the whites: opaque and firming at the edges indicates the protein has coagulated, whereas completely liquid whites require another three to five minutes in the oven.
- Thaw frozen hash browns slightly on paper towels if excess frost causes dangerous oil splatters upon contact.
- Keep the skillet covered tightly with foil if the lid lacks a proper seal to trap the ambient heat needed for the eggs.
- Pike the surface with fresh parsley just before serving to add a pungent, herbaceous contrast to the dense cured meat.
