Hash For A Bash

This easy brunch recipe for corned beef hash bakes up in our ovens using the shortcut of frozen diced potatoes. Less work means more time to enjoy this rise-and-shine classic!

Serves: 6

Ingredients

• 1/2 cup (1 stick) butter
• 2 medium-sized onions, diced (about 2 cups)
• 2 pounds frozen hash brown potato cubes, thawed (see Note)
• 1 pound diced cooked corned beef (3 cups)
• 8 eggs

Instructions

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large skillet, heat butter over medium-high heat then saute onions for 3 to 4 minutes, until soft. Add hash brown potatoes, and cook 10 to 12 minutes, stirring occasionally. Add corned beef, and cook 5 to 6 minutes, until heated through.
    
3. Place mixture in prepared baking dish. With a serving size spoon, make 8 evenly spaced indentations about 1/2-inch deep in mixture.
    
4. Crack eggs one at a time and place each egg in an indentation. Cover dish with aluminum foil and bake 20 to 25 minutes, or until eggs are cooked to your liking.

Note

If you have leftover baked or boiled potatoes, they can be substituted for the frozen hash brown potatoes.