Corned Beef Hash and Eggs
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 20 min · Beef · low-carb
434 cal
26g protein
24g carbs
26g fat
per serving · estimated
Ingredients
- 1 cup cooked corned beef, diced
- 1 cup russet potatoes, diced small
- 1/4 cup yellow onion, diced
- 2 large eggs
- 1 tbsp unsalted butter
- 1/4 tsp black pepper
- 1/4 tsp salt
Method (tap to check — screen stays awake)
- Parboil diced potatoes 4 minutes, then drain well.
- Melt butter in a large skillet over medium-high and cook onion 2 minutes.
- Add potatoes and spread flat; cook without stirring 3 minutes to crisp.
- Stir in corned beef, season with salt and pepper, and press into a crust, 3 minutes.
- Make four wells and crack an egg into each; cover and cook 3 to 4 minutes.
- Serve when whites are set and yolks still runny.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
Liked this? Get a week of them.
Answer three questions and we'll build a week of dinners around how you eat — with one grocery list for all of it. No account, no card.
Build my week →Or turn any recipe link into a grocery list — no sign-up for that either.