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:



Category: Breakfast



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

  1. Preheat your oven to 350 degrees.
  2. Bring a large pot of water to boil on the stove.
  3. Peel and shred the potatoes, rinse them off throughly.
  4. Place the rinsed and shredded potatoes in the boiling water for about 1 minute to blanche them. Remove and let them drain.
  5. Heat a large oven proof sauté pan on the stove and drizzle with enough olive oil to lightly coat the bottom of the pan.
  6. Sauté the onion and corn beef for about 3 or 4 minutes until it the onions are translucent and very fragrant.
  7. 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.
  8. 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.
  9. Place the pan back in the oven for an additional 5 minutes or however long you want to cook the eggs.
  10. Remove the pan from the oven, season with salt and pepper and sprinkle with freshly chopped chives. Serve and enjoy!

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