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    You are in: Home / Recipes / Eggs and Hash Recipe
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    Eggs and Hash

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 2 mins

    15 mins

    47 mins

    ratherbeswimmin''s Note:

    My great grandmother used to make this except she used left-over roast beef or roast pork.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a big skillet, melt the butter over medium-high heat.
    2. 2
      Saute the onions for 3-4 minutes or until they are soft.
    3. 3
      Add in the hash brown potatoes and cook, stirring frequently, for 10-12 minutes.
    4. 4
      Add in the corned beef and cook 5-6 minutes or until heated through.
    5. 5
      Season with salt and pepper if necessary.
    6. 6
      Transfer mixture to a 13 x 9 inch baking dish coated with non-stick cooking spray.
    7. 7
      With a serving-size spoon, make eight evenly spaced indentations about 1/2 inch deep in the mixture.
    8. 8
      Crack the eggs (one at a time) and allow the raw egg to drop into an indentation.
    9. 9
      Cover with foil and bake at 350 degrees for 20-25 minutes or until the eggs are cooked to your desired degree of firmness.

    Ratings & Reviews:

    • on November 10, 2011

      55

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

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Eggs and Hash

    Serving Size: 1 (205 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 373.2
     
    Calories from Fat 246
    66%
    Total Fat 27.4 g
    42%
    Saturated Fat 12.5 g
    62%
    Cholesterol 272.1 mg
    90%
    Sodium 829.4 mg
    34%
    Total Carbohydrate 13.2 g
    4%
    Dietary Fiber 1.2 g
    5%
    Sugars 1.3 g
    5%
    Protein 18.1 g
    36%

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