Ingredients for Corned Beef Hash And Eggs
- 1/2 medium onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 1 tablespoon butter
- 1 cup cooked corned beef, diced (about 200g)
- 1 cup cooked potatoes, diced (about 150g)
- 2 tablespoons beef broth
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Corned Beef Hash And Eggs? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Corned Beef Hash And Eggs
- Finely chop 1/2 medium onion and 1/2 green bell pepper.
- Melt 1 tablespoon of butter in a medium skillet over medium heat. Add the onion and pepper and cook until softened, about 3-5 minutes.
- Add 1 cup (about 200g) cooked corned beef, diced, 1 cup (about 150g) diced potatoes (cooked or leftover), and 2 tablespoons of beef broth to the skillet.
- Cook and stir for 3-4 minutes, until heated through and slightly browned.
- Season generously with salt and freshly ground black pepper.
- Using the back of a spoon, create 4 wells in the hash.
- Crack 2 large eggs, one into each well.
- Reduce heat to low, cover the skillet, and cook for 4-6 minutes, or until the eggs are cooked to your liking.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
14g
Fat
52g
Carbs
6g
