Baked Corned Beef Hash And Eggs Recipe

Ingredients for Baked Corned Beef Hash And Eggs

• Corned Beef
• Potatoes
• 1/2 cup evaporated milk
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 2 tablespoons chopped fresh parsley
• Worcestershire Sauce
• Smoked Paprika
• Jalapeno
• Black Pepper
• Eggs
• 1/2 cup shredded cheddar cheese (or your preferred cheese)

How to Make Baked Corned Beef Hash And Eggs

1. Preheat oven to 375°F (190°C).
2. Grease a 9-inch square or round casserole dish with 1 tablespoon of butter.
3. 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.
4. Pour the mixture into the prepared casserole dish.
5. Bake for 15 minutes.
6. Create 4 small indentations in the hot hash using a spoon.
7. Crack one large egg gently into each indentation.
8. Continue baking for 20-25 minutes, or until the eggs are cooked to your liking and the hash is heated through.
9. Sprinkle 1/2 cup shredded cheddar cheese (or your preferred cheese) over the top.
10. Bake for an additional 5 minutes, or until the cheese is melted and bubbly.
11. Remove from oven and let stand for 5 minutes before serving.