Total Time
1hr 2mins
Prep 15 mins
Cook 47 mins

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


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


Most Helpful

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

LainieBug November 10, 2011

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