Hash & Eggs Skillet

By christoph

Delicious hash made with baked potatoes, corned beef, and cheese is baked with eggs nested on top.

Ingredients

• 2 tablespoon cooking oil
• 1 large onion, diced
• 2 large baked potatoes, diced (or frozen O’Brien potatoes, thawed)
• 1 pound corned beef, diced (or ham, sausage, roast beef, chicken, eggplant)
• 1/2 shredded cheese
• Eggs, room temperature

Details

Preparation time 30mins
Cooking time 45mins
Adapted from jamesandeverett.com

Preparation

Step 1

Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat. When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture. Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit. When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color. Add cheese and mix well.

Using the back of a spoon or ladle, make pockets to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and pour into the depressions in the hash.

Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks). Tip: The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.

Top skillet with additional cheese or parsley if desired. Serve immediately.