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Corned Beef Hash and Eggs

CourseBreakfast, Brunch

Servings	Prep Time
6servings	15minutes

Cook Time

25minutes

Servings	Prep Time
6servings	15minutes

Cook Time

25minutes

Ingredients

5-6 potatoesrusset, diced into 1 1/2″ cubes (about 6 cups)
8cups water
1tsp salt
3tbsp olive oil
3tbsp butter substitutedairy free, like Earth Balance
2cloves garlicminced (2 tsp)
2 yellow oniondiced (about 2 cups)
1tsp thyme
1small green pepperdiced (about 3/4 cup)
1small red pepperdiced (about 3/4 cup)
1lb corned beefcooked and finely diced (about 2 cups)
6 eggs
2tsp parsleyfresh, chopped (optional for garnish)

Instructions

Preheat oven to 350º
Scrub the potatoes and dice into 1 1/2 inch cubes. Place in a large stock pot with 8 cups of water and 1 tsp of salt. Bring to a boil and parboil for about 8 minutes. If you let them boil too long the potatoes will be mushy in the hash, so they still need to be firm when you drain the potatoes
Drain potatoes and rinse with cool running water.
Add 1 tbsp butter substitute and 1 tbsp oil to a large oven safe non-stick or cast iron skillet.
When the butter substitute and oil are hot, add the onions and garlic, cook until translucent, about 5 minutes. remove the onions and garlic from the pan and set aside.
Add the remaining butter substitute and oil to the pan and then add the potatoes. Cooking the onions and potatoes first allows them to get a nice golden crust on them.
Cook potatoes undisturbed for 5 minutes or until a nice crust has formed on the potatoes Turn them section by section with a spatula and cook the other side. If the potatoes seem dry add more butter substitute – 1 tablespoon at a time as needed.
Add the onions, corned beef and peppers to the potatoes, stir well to incorporate all the ingredients together.
Cook for another 5 minutes, pressing down on the potatoes with the spatula. Turn the potatoes, again in sections and continue to cook for another 5 minutes.
With the back of a spoon place 6 divots in the hash. Carefully crack the eggs, one at a time and place into each divot.
Carefully place the skillet in the oven and cook the eggs for 8-9 minutes.
Remove the skillet from the oven carefully garnish with chopped parsley (if desired) and serve hash and eggs while hot.

Recipe Notes

This Corned Beef Hash and Eggs recipe is gluten free and dairy free.