Corned Beef Hash and Eggs

American · 20 min · Beef · gluten-free, low-carb

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Ingredients

• 2 cups cooked corned beef, diced
• 2 cups russet potatoes, diced small
• 1/2 cup yellow onion, diced
• 4 large eggs
• 2 tbsp unsalted butter
• 1/2 tsp black pepper
• 1/4 tsp salt

Method

1. Parboil diced potatoes 4 minutes, then drain well.
2. Melt butter in a large skillet over medium-high and cook onion 2 minutes.
3. Add potatoes and spread flat; cook without stirring 3 minutes to crisp.
4. Stir in corned beef, season with salt and pepper, and press into a crust, 3 minutes.
5. Make four wells and crack an egg into each; cover and cook 3 to 4 minutes.
6. Serve when whites are set and yolks still runny.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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