Zutaten für Baked Corned Beef Hash And Eggs
- 2 cups diced leftover corned beef
- 2 cups diced potatoes
- 1/2 cup evaporated milk
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1 teaspoon paprika
- 1-2 jalapeños, finely chopped
- 1/4 teaspoon black pepper
- 4 large eggs
- 1/2 cup shredded cheddar cheese
- 1 tablespoon butter
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Zubereitung von Baked Corned Beef Hash And Eggs
- Preheat oven to 375°F (190°C).
- Grease a 9-inch square or round casserole dish with 1 tablespoon of butter.
- In a large bowl, combine 2 cups diced leftover corned beef (including any carrots), 2 cups diced potatoes, 1/2 cup evaporated milk, 1/2 cup chopped onion, 1/2 cup chopped bell pepper, 2 tablespoons chopped fresh parsley, 1 tablespoon Worcestershire sauce, 1 teaspoon paprika, 1-2 jalapeños, finely chopped (adjust to taste), and 1/4 teaspoon black pepper.
- Pour the mixture into the prepared casserole dish.
- Bake for 15 minutes.
- Create 4 small indentations in the hot hash using a spoon.
- Crack one large egg gently into each indentation.
- Continue baking for 20-25 minutes, or until the eggs are cooked to your liking and the hash is heated through.
- Sprinkle 1/2 cup shredded cheddar cheese (or your preferred cheese) over the top.
- Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
9g
Fat
26g
Carbs
7g
