Classic Corned Beef Hash and Eggs
TIP:
If you like your hash more cohesive, use a large fork to lightly smash the potatoes before adding the corned beef, Stir ¼ cup of low sodium chicken or vegetable stock with the corned beef.
- Contains Eggs
Ingredients
- 2 medium yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
- 1 medium onion, chopped (about 1 Cup)
- 1/3 cup diced red bell peppers
- 3 tablespoons vegetable oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon kosher salt or one 4 teaspoon fine salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 3/4 pound corned beef, cut into 1/4-inch pieces
- 4 large eggs
- Large Bowl
Instructions
Step 1
In a bowl, mix the potatoes, onion, red pepper, oil, thyme, 1/4 teaspoon of salt, an 1/4 teaspoon of pepper. Spread the vegetables on the sheet pan in an even layer.
Step 2
Select AIR ROAST, set temperature to 375 F, and set time to 25 minutes. Select START/PAUSE to begin preheating.
Step 3
Once the unit has preheated, slide the sheet pan into the oven.
Step 4
After 15 minutes, remove the pan from the oven and add the corn beef. Stir the mixture to incorporate the corn beef. Return the pan to the oven and continue cooking for 5 minutes.
Step 5
After 5 minutes (20 minutes total), Remove the pan from the oven. Using a large spoon, create 4 circles in the hash to hold the eggs. Gently crack an egg into each circle; season eggs with remaining 1/4 teaspoon of salt and one 4 teaspoons of pepper. Return the sheet pan to the oven. Continue cooking for three to 8 minutes, depending on how you like your eggs (3 to 4 minutes for runny yolks; 8 minutes for firm yolks).
Step 6
When cooking is complete, remove the pan from the oven. Serve immediately.