Maximum Living Corned Beef Hash and Eggs Breakfast

 

Maximum Living Corned Beef Hash and Eggs Breakfast

Print Friendly and PDF
 

Making a big hearty breakfast for the family doesn't have to be a daunting task. Keep everything all in one dish with this mouth-watering casserole.

Makes 8 Servings

Ingredients

  • 1 package (32 ounces) frozen cubed hash browns
  • 1½ cups chopped onion
  • 2 cloves minced garlic
  • ½ teaspoon fresh chopped thyme
  • ½ cup canola oil
  • 4 to 5 cups chopped cooked corned beef cut into cubes
  • ½ teaspoon salt
  • 8 large eggs
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley

Directions

  1. In a large ovenproof skillet, cook hash brown potatoes, onion and garlic in oil until potatoes are browned and onion and garlic is tender. Remove from heat; stir in corned beef, chopped thyme and salt.
  2. Make eight wells in the hash browns. Break one egg into each well.
  3. Cover and bake in oven at 325° for 20-25 minutes or until eggs are cooked to your liking. Garnish with parsley then sprinkle with salt and pepper.