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    Skillet & Meat: Corned Beef Hash & Eggs


    Source of Recipe


    Rick Skildum

    List of Ingredients




    32 ounces frozen cubed hash browns
    1 1/2 cups chopped onion
    1/2 cup vegetable oil
    4 to 5 cups chopped cooked corned bef
    1/2 teaspoon salt
    8 eggs
    salt and pepper to taste
    2 tablespoons minced fresh parsley

    Recipe



    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 salt. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325ºF for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley. Yield: 8 servings.

 

 

 

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