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Yields:
6 serving(s)
Prep Time:
20 mins
Total Time:
55 mins
There is something so comforting about a breakfast hash. They are quick and simple and the perfect thing to wake up for. This hash will help use up any leftover corned beef you have; feel free to sub in any leftover vegetable you have on hand, too!
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Ingredients
- 3 Tbsp.
extra-virgin olive oil
- 1
onion, chopped
- 1
bell pepper, chopped
- 3
large russet potatoes, cubed
- 1 tsp.
dried oregano
Kosher salt
Freshly ground black pepper
- 1 cup
chopped corned beef
- 6
large eggs
Directions
- Step 1Preheat oven to 400°. In a large ovenproof skillet over medium heat, heat oil. Add onion and bell pepper and cook until softened, 5 minutes, then add potatoes, oregano, salt and pepper. Cook until potatoes are golden and easily pierced with a fork, another 15 to 20 minutes. Add corned beef and cook until crispy, 5 minutes.
- Step 2Make 6 wells in hash, then crack an egg into each well. Season the eggs with salt and pepper. Transfer skillet to oven and bake until whites are just set, 8 minutes.
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