Ingredients
- 3 tablespoons butter divided
- 3/4 cup onion or 1 small onion, diced
- 8 oz cooked corned beef diced (about 2 cups)
- 3 cups diced cooked potato see note
- 1 green pepper finely diced
- 4 eggs
- salt and pepper to taste
- fresh parsley for garnish
Instructions
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Preheat oven to 375 degrees F
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Heat butter in an ovenproof skillet over medium heat. Add onion and corned beef and cook until onion is softened, about 5 minutes.
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Add 1 tablespoon butter and stir in the potato and green pepper and continue to cook 5-7 minutes longer or until the potato starts to brown (don’t stir too frequently to allow potatoes to crisp).
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Create 4 wells in the hash and break an egg into each hole. Season with salt and pepper.
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Bake for 12-15 minutes or until the eggs are cooked to your preference. Note, the eggs will continue to cook once removed from the oven so do not overcook.
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Garnish with parsley and serve.
Nutrition Facts
Calories: 359
Fat: 21g
Saturated Fat: 9g
Cholesterol: 216mg
Sodium: 845mg
Potassium: 975mg
Carbohydrates: 24g
Fiber: 4g
Sugar: 2g
Protein: 18g
Vitamin A: 610%
Vitamin C: 59.4%
Calcium: 88%
Iron: 7%