Corned Beef Hash and Eggs

Submitted by MizzNezz

"Great weekend breakfast for 2."

 

• Ready In: 17mins
• Ingredients: 9
• Serves: 2

ingredients

• 1⁄2 cup chopped onion
• 1⁄2 cup chopped green pepper
• 2 tablespoons butter
• 1 cup finely chopped cooked corned beef or 1 cup canned corned beef
• 1 cup finely chopped cooked potato (I use leftovers)
• 2⁄3 cup beef broth
• salt
• pepper
• 4 eggs

directions

1. Cook onion and pepper in butter until tender.
2. Stir in corned beef, potato, and broth.
3. Cook and stir for 3 minutes.
4. Sprinkle with salt and pepper.
5. Using back of a spoon, make 4 indentations in hash.
6. Break 1 egg into each indentation.
7. Cook on low, covered, for about 4 minutes until desired doneness.

Reviews

[Quiltingqueen]

This was good! I used 1 1/2 cups of chopped deli corned beef, 1 cup cubed potatoes, probably closer to 3/4 cup onion and about 1/2 cup frozen shredded hash browns. I had no green pepper, but I did use the 2/3 cups beef broth. My husband and I ate the whole pan with some scrambled eggs (we're not "poached" egg people) on the side. Yum!

 

[PaulaG]

A great way to empty the fridge. I used a red bell pepper and canned corned beef along with a cooked red potato. I was a little hesitant concerning the amount of broth but it worked well. With the meat being salty, I opted to eliminate added salt. The eggs were topped with fresh ground pepper. Since DH's loves hash, I am sure that I will be making this again.

 

[Bergy]

Great recipe and in this case used up leftovers. Instead of Beef broth I used left over pizza sauce. Also had leftover canned corned beef and cooked potatoes. This was not just a wonderful brunch but a clean the fridge deal too. The eggs were perfect - whites firm yolks runny Thanks MizzNezz for another favorite recipe

 

[Cindi Marie Bauer]

MizzNezz, when I made this today for dinner, I cooked 1 medium onion in 3 Tbsp. butter flavored Crisco; over medium heat for 1 minute. I didn't have any bell pepper to add to this recipe, but next time I will add 1/4 cup each, diced red and green bell peppers ( mainly for added color ). I added 2 cups diced leftover cooked, corned beef, 3 cups diced, cooked, potatoes ( which were leftover from when I cooked the potatoes with the corned beef ). Next, I seasoned all with 2 dashes garlic powder, 1 Tbsp. Worcestershire Sauce, a bit of black pepper, and the 2/3 cup of beef broth. I did not add any salt. I cooked this covered, over medium heat for 10 minutes; stirring occasionally. I did not add the eggs on top, but cooked them seperately, and served them on the side with a steak sauce. With the changes I made, ( with the amount of added ingredients ) this was enough for 4 people. Hubby and I liked this, 'cuz it was a simple, basic, and good.