Egg and Corn-Beef Hash
This delicious egg and corn-beef hash breakfast can be served up to feed hungry family or friends. You can substitute any kind of meat as desired.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 6 Russet potatoes, medium sized |
| 1 onion, medium sized, chopped |
| 2 cups corned-beef, cooked and chopped |
| 6 Oakdell Omega-3 Brown Eggs |
| 1/4 cup fresh chives, chopped |
| Drizzle olive oil |
Egg and Corn-Beef Hash Directions
- Preheat your oven to 350 degrees.
- Bring a large pot of water to boil on the stove.
- Peel and shred the potatoes, rinse them off throughly.
- Place the rinsed and shredded potatoes in the boiling water for about 1 minute to blanche them. Remove and let them drain.
- Heat a large oven proof sauté pan on the stove and drizzle with enough olive oil to lightly coat the bottom of the pan.
- Sauté the onion and corn beef for about 3 or 4 minutes until it the onions are translucent and very fragrant.
- Place the blanched shredded potatoes in the pan and carefully stir the onion, corn-beef and potatoes together. Place the pan in your preheated oven for 10 minutes to finish cooking the potatoes.
- Carefully remove the pan from the oven so you don’t burn yourself and make 6 to 8 indentations in the in the hash and crack your eggs into those indentations.
- Place the pan back in the oven for an additional 5 minutes or however long you want to cook the eggs.
- Remove the pan from the oven, season with salt and pepper and sprinkle with freshly chopped chives. Serve and enjoy!
