<\/p>\n
Breakfast hash is an incredibly delicious way to start the day!<\/p>\n
In this Corned Beef Hash recipe, corned beef, potatoes, and peppers are all cooked in a single skillet and topped with eggs!<\/p>\n
It\u2019s also a hearty meal that can be enjoyed for breakfast, lunch, or even dinner. <\/p>\n
A corned beef breakfast hash is an easy one pan breakfast skillet. This version hasfried potatoes, corned beef<\/a> (of course!), and veggies.<\/p>\n
Corned Beef: <\/strong>Corned beef is a beef brisket that has been brined (I usually make slow cooker corned beef<\/a>). Use leftover corned beef or deli corned beef in this recipe (if possible, ask the deli counter to slice it extra thick).<\/p>\n
Potatoes & Onions<\/strong>: Similar to home fries<\/a>, diced potatoes make the base of this hash. You can use leftover cooked potatoes or frozen hash brown potatoes in place.<\/p>\n
Eggs<\/strong>: I like to top this dish with eggs and bake it for a few minutes, it\u2019s so easy! You can also top it with a fried or poached egg<\/a> if you\u2019d like.<\/p>\n
Anything you pair with a corned beef dinner<\/a> is great in corned beef hash!<\/p>\n
I like my yolks to be soft and slightly runny as they add a creaminess to the dish, but of course, cook them to your liking!<\/p>\n<\/noscript><\/figure>\nLeftovers?<\/em> <\/strong>No problem! Corned beef hash reheats in the microwave easily, but break up\/scramble the eggs and stir them into the hash.<\/p>\n\n\nMore Leftovers Corned Beef Ideas <\/h2>\n<\/header>\n<\/section>\nDid you make this Corned Beef Hash? Leave us a rating and a comment below! <\/em><\/strong><\/p>\n\n\n<\/noscript><\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n5<\/span> from 40<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here<\/a>!<\/span><\/div>\n<\/div>\nCorned Beef Hash<\/h2>\nPotatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.<\/span><\/p>\n\n<\/noscript><\/span> <\/div>\n\nPrep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Leftovers?<\/em> <\/strong>No problem! Corned beef hash reheats in the microwave easily, but break up\/scramble the eggs and stir them into the hash.<\/p>\n\n\nMore Leftovers Corned Beef Ideas <\/h2>\n<\/header>\n<\/section>\nDid you make this Corned Beef Hash? Leave us a rating and a comment below! <\/em><\/strong><\/p>\n\n\n<\/noscript><\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n5<\/span> from 40<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here<\/a>!<\/span><\/div>\n<\/div>\nCorned Beef Hash<\/h2>\nPotatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.<\/span><\/p>\n\n<\/noscript><\/span> <\/div>\n\nPrep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Did you make this Corned Beef Hash? Leave us a rating and a comment below! <\/em><\/strong><\/p>\n\n\n<\/noscript><\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n5<\/span> from 40<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here<\/a>!<\/span><\/div>\n<\/div>\nCorned Beef Hash<\/h2>\nPotatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.<\/span><\/p>\n\n<\/noscript><\/span> <\/div>\n\nPrep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n<\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/g><\/svg><\/span><\/p>\n5<\/span> from 40<\/span> votes\u2191 Click stars to rate now!Or to leave a comment, click here<\/a>!<\/span><\/div>\n<\/div>\nCorned Beef Hash<\/h2>\nPotatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.<\/span><\/p>\n\n<\/noscript><\/span> <\/div>\n\nPrep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Potatoes, peppers, and diced corned beef are skillet-fried, topped with cracked eggs, and finished in the oven.<\/span><\/p>\n\n<\/noscript><\/span> <\/div>\n\nPrep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nCook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Cook Time <\/span>12 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\nTotal Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Total Time <\/span>22 minutes<\/span><\/span> minutes<\/span><\/span><\/p>\n<\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n<\/noscript><\/span> <\/div>\n<\/div>\n\n\n\n\nPreheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Preheat the oven to 375\u00b0F<\/span><\/p>\n<\/li>\n\nAdd the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Add the potatoes to a medium pot and fill with water. Add salt and bring to a gentle boil. Cook until the potatoes are fork tender, 11-14 minutes.<\/span><\/p>\n<\/li>\n\nIn an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
In an ovenproof skillet over medium heat, melt 2 tablespoons of butter. Add onion and corned beef, cooking until the onion is softened, about 5 minutes.<\/span><\/p>\n<\/li>\n\nStir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Stir in the remaining butter, along with the potato and green pepper. Continue cooking for 5-7 minutes or until the potato starts to brown adding additional butter if needed. Do not stir too frequently, so the potatoes brown on one side.<\/span><\/p>\n<\/li>\n\nOnce the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Once the potatoes are browned, create four wells in the hash. Carefully crack an egg into each well. Sprinkle with salt and pepper to taste.<\/span><\/p>\n<\/li>\n\nPlace the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Place the skillet in the preheated oven for 12-15 minutes. Cook until the eggs are cooked almost done to your preference. Keep in mind that the eggs will continue to cook once removed from the oven, so avoid overcooking.<\/span><\/p>\n<\/li>\n\nRemove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Remove from the oven and garnish with fresh parsley if desired. Serve immediately.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\n\n<\/noscript><\/div>\n<\/div>\n<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
<\/iframe><\/noscript><\/div>\n<\/div>\n\nYou can use leftover potatoes or store-bought hash browns can be used in place of potatoes. You will need approximately 3 cups of potatoes.<\/span>\nMy preference is leftover corned beef however, deli corned beef can be used. I often ask at the deli counter for thick sliced corned beef.<\/span>\nThe eggs will continue to cook once removed from the oven so do not overcook.<\/em><\/strong><\/span><\/div>\n<\/div>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\nCalories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Calories: <\/span>579<\/span><\/span> | <\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>18<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>36<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>12<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>7<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>14<\/span>g<\/span><\/span> | <\/span>Trans Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>217<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>1514<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>1010<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>5<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>4<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>702<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>58<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>60<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>3<\/span>mg<\/span><\/span><\/p>\nNutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n\n\n
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.<\/p>\n