Maximum Living Corned Beef Hash and Eggs Breakfast


Maximum Living Corned Beef Hash and Eggs Breakfast

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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


  • 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


  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.