Best Canned Corned Beef Hash
Here's an affordable recipe, our Best Canned Corned Beef Hash for breakfast or dinner, made with corned beef, potatoes, onions, and eggs.
Ingredients
- ¾ pound baby potatoes, cut into ½” pieces
- 1 Tbsp olive oil
- 1 large onion, finely diced
- 3-4 cloves garlic, crushed
- 1 tsp paprika
- 1 Tbsp ketchup
- 1 Tbsp white wine vinegar
- ½ Tbsp soy sauce, or tamari or coconut aminos
- 1-2 dashes hot sauce
- 12 oz canned corned beef, chopped into small cubes
- 4-5 eggs
- Salt & pepper
- Fresh parsley
Instructions
- Preheat oven to 400F.
- Steam or boil the baby potatoes for 5-7 minutes (depending on the size), until tender. Optional to cut into ½" pieces - watch the boiling time to not overcook them (check with a fork).
- In a large cast iron skillet, heat olive oil. Add the onions and saute for about 5 minutes until soft.
- Add in the garlic and cook another 1-2 minutes.
- Add the paprika, ketchup, white wine vinegar, soy sauce, and hot sauce and stir.
- Add the potatoes and salt & pepper. Mix together and cook for 3 minutes.
- Place small cubes of corned beef on top of the potato mixture. Push the meat with a spatula into the mixture (do not mix all the way through). Cook on a low-medium heat for 6-8 minutes on the stovetop.
- Using a spatula, flip the mixture (do in sections), and then cook additional 6-8 minutes.
- Turn the heat off, and make 4-5 wells; add one egg into each well.
- Bake for 10 minutes until the eggs are cooked (and crisp on top).
- Remove from the oven; sprinkle with finely chopped parsley, and serve!
- Serve with hot sauce, and a side of sour cream.
Nutrition Facts
Calories: 321kcal, Carbohydrates: 20g, Protein: 21g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.02g, Cholesterol: 210mg, Sodium: 1302mg, Potassium: 750mg, Fiber: 3g, Sugar: 3g, Vitamin A: 514IU, Vitamin C: 43mg, Calcium: 55mg, Iron: 3mg