Corned Beef Hash and Eggs Recipe
"Breakfast Casserole Recipes"
Corned Beef Hash and Eggs
32 ounces frozen cubed hash browns
1 1/2 cups chopped onion
1/2 cup vegetable oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
salt and pepper to taste
2 tablespoons minced fresh parsley
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
Make eight wells in the hash browns. Break one egg into each
well. Sprinkle with salt and pepper.
Cover and bake at 325 F for 20-25 minutes or until eggs reach
desired doneness. Garnish with parsley.
Yield: 8 servings.
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