Best 13 Corned Beef And Hash And Egg Cups Recipes

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Corned beef and hash and egg cups are a delicious and easy-to-make breakfast or brunch dish. They are perfect for a quick and easy meal on a busy week day, or for a special occasion brunch. This dish is made with simple ingredients that you probably already have on hand, and it can be customized to your liking. For example, you can use different types of corned beef, hash, and eggs. You can also add other ingredients, such as cheese, vegetables, or herbs.

Let's cook with our recipes!

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Sunday breakfasts have always been special in our house. It's fun to get in the kitchen and cook with the kids. No matter how many new recipes we try, they always rate this corned beef hash recipe No. 1! -Rick Skildum, Maple Grove, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 8 servings.

Number Of Ingredients 8

1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
1/2 cup canola oil
4 to 5 cups chopped cooked corned beef
1/2 teaspoon salt
8 large eggs
Salt and pepper to taste
2 tablespoons minced fresh parsley

Steps:

  • In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. , Make 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

Nutrition Facts : Calories 442 calories, Fat 30g fat (6g saturated fat), Cholesterol 242mg cholesterol, Sodium 895mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

CORNED BEEF HASH & EGG CUPS



Corned Beef Hash & Egg Cups image

Time 45m

Number Of Ingredients 6

6 eggs
1 cup diced canned corned beef 250 mL
1 medium onion, finely diced
1 cup diced zucchini 250 mL
1 cup shredded marble cheese 250 mL
2 cups shredded yellow-fleshed potatoes (about 1 large potato) 500 mL

Steps:

  • Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
  • In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
  • Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.

Nutrition Facts : Calories 110, Fat 6, SaturatedFat 3, Carbohydrate 6, Sugar 1, Protein 8, Cholesterol 110, Fiber 1, Sodium 220

CORNED BEEF HASH & EGG CUPS



Corned Beef Hash & Egg Cups image

Time 45m

Number Of Ingredients 6

6 eggs
1 cup diced canned corned beef 250 mL
1 medium onion, finely diced
1 cup diced zucchini 250 mL
1 cup shredded marble cheese 250 mL
2 cups shredded yellow-fleshed potatoes (about 1 large potato) 500 mL

Steps:

  • Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
  • In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
  • Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.

Nutrition Facts : Calories 110, Fat 6, SaturatedFat 3, Carbohydrate 6, Sugar 1, Protein 8, Cholesterol 110, Fiber 1, Sodium 220

CORNED BEEF HASH WITH POACHED EGGS



Corned Beef Hash with Poached Eggs image

Provided by Food Network Kitchen

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 15

2 cups roughly chopped boiled red-skinned potatoes
2 cups diced cooked corned beef
1/4 cup corned beef cooking liquid or chicken broth
1/2 medium yellow onion, grated
1/2 clove garlic, mashed with a fork
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon whole-grain mustard
1/4 teaspoon dried thyme
Pinch nutmeg
Freshly ground black pepper
1/4 cup plus 1 tablespoon unsalted butter
4 cups cold water
1/2 cup distilled white vinegar
1/2 teaspoon kosher salt
8 large eggs

Steps:

  • In a large bowl, mash 1 cup of the potatoes with a fork. Add the remaining potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Store in the refrigerator overnight or at least 3 hours.
  • Set up for poaching the eggs: Combine the water, vinegar, and salt in a large skillet and bring to a gentle simmer.
  • Preheat a large well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup of the butter and heat. When the foaming subsides, add the hash mixture and cook, stirring, for 30 seconds. Using a spatula, press the mixture down into a cake the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet to loosen the hash occasionally, until the underside is browned and crusty, about 6 minutes more.
  • To flip the hash, set a plate the size of the skillet on top of the pan. Invert the pan so the hash falls on to the plate as an intact cake. Invert the hash onto another plate, cooked-side up. Return the skillet to the medium-high heat; add the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side up. Cook, shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
  • While the corned beef hash is cooking, crack an egg into a cup and carefully slide it into the hot poaching liquid. Quickly repeat with all the eggs. Poach the eggs, turning them occasionally with a spoon, until the whites are firm, or to the desired degree of doneness, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer to a kitchen towel. Lightly dab the eggs with the towel to remove any excess water.
  • Divide the hash among plates and top with the poached eggs. Serve immediately.

CORNED BEEF HASH BROWN CASSEROLE



Corned Beef Hash Brown Casserole image

Here's a casserole you can make the night before the big holiday-morning spread, leaving you free to tie up other details. It's kind of like a fat Western omelet supercharged with crispy potato tots: hearty enough to be the main dish, fun for the kids and even gluten-free.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 12

3 tablespoons vegetable oil, plus more for greasing the baking dish
6 cups frozen potato tots, from a 32-ounce bag (about 28 ounces)
1 small yellow onion, finely chopped
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
Kosher salt and freshly ground black pepper
1/2 pound sliced deli corned beef, cut into 1/2-inch pieces
8 large eggs
1 1/2 cups whole milk
3/4 teaspoon dry mustard
4 dashes hot sauce, or to taste
1 1/2 cups shredded Cheddar

Steps:

  • Preheat the oven to 450 degrees F. Grease a 9-by-13-inch baking dish with oil. Fill the bottom of the dish with one layer of the potatoes (about 4 cups). Drizzle the potatoes with 1 tablespoon of the oil. Bake until hot and crisp, about 20 minutes. Let cool for 15 minutes.
  • Meanwhile, heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the onions and red and green peppers. Season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, stirring occasionally, until the vegetables have softened and started to brown, about 6 minutes. Add the corned beef, and cook for 2 minutes more. Let cool.
  • Whisk together the eggs, milk, mustard, hot sauce, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper in a large bowl.
  • Sprinkle 1/2 cup of the Cheddar over the potatoes in the casserole dish. Layer the vegetable-beef mixture over the Cheddar. Pour the egg mixture into the dish and top with the remaining cup of Cheddar. (The casserole can be assembled up to this point and refrigerated overnight. Remove from the refrigerator 30 minutes before baking.)
  • Preheat the oven to 350 degrees F. Top the casserole with the remaining potatoes (about 2 cups). Bake until the egg mixture is set and the top is lightly golden brown, 50 to 60 minutes. Let cool for 15 minutes before serving warm or at room temperature.

ONE SKILLET CORNED BEEF HASH BREAKFAST



One Skillet Corned Beef Hash Breakfast image

Corned beef, onions, green bell pepper, eggs, diced tomatoes with green chiles and cheese cooked in one skillet for a delicious breakfast.

Provided by CliffG

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 29m

Yield 4

Number Of Ingredients 7

1 (15 ounce) can HORMEL® Mary Kitchen® Corned Beef Hash
¼ cup finely diced onion
¼ cup finely diced green bell pepper
4 large eggs
2 tablespoons canned diced tomatoes and green chiles
¼ cup shredded sharp Cheddar cheese
salt and pepper to taste

Steps:

  • Combine corned beef hash, onion, and bell pepper in an ovenproof skillet. Cook, stirring occasionally, over medium-high heat until vegetables begin to soften and hash begins to brown, 10 to 15 minutes. Make 4 indentations in the hash for the eggs. Remove from heat.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Carefully crack an egg into each indentation. Top with chopped tomatoes.
  • Place skillet under broiler; broil until eggs are cooked to preferred doneness, 4 to 10 minutes. Check often to avoid burning eggs. Remove skillet from oven. Top with shredded cheese; sprinkle with salt and pepper.

Nutrition Facts : Calories 273.6 calories, Carbohydrate 13.4 g, Cholesterol 218.2 mg, Fat 17.3 g, Fiber 1.3 g, Protein 15.9 g, SaturatedFat 7.1 g, Sodium 578.1 mg, Sugar 1.1 g

CORNED BEEF HASH AND EGGS



Corned Beef Hash and Eggs image

Make and share this Corned Beef Hash and Eggs recipe from Food.com.

Provided by MizzNezz

Categories     Breakfast

Time 17m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
1 cup finely chopped cooked corned beef or 1 cup canned corned beef
1 cup finely chopped cooked potato (I use leftovers)
2/3 cup beef broth
salt
pepper
4 eggs

Steps:

  • Cook onion and pepper in butter until tender.
  • Stir in corned beef, potato, and broth.
  • Cook and stir for 3 minutes.
  • Sprinkle with salt and pepper.
  • Using back of a spoon, make 4 indentations in hash.
  • Break 1 egg into each indentation.
  • Cook on low, covered, for about 4 minutes until desired doneness.

Nutrition Facts : Calories 331.6, Fat 21.4, SaturatedFat 10.6, Cholesterol 402.5, Sodium 548.4, Carbohydrate 19.3, Fiber 3, Sugar 3.5, Protein 15.9

CORNED BEEF HASH 'N EGG CUPS



Corned Beef Hash 'N Egg Cups image

It doesn't have to be St. Patrick's Day for you to enjoy this breakfast meal.

Provided by Schnucks

Categories     Breakfast

Time 45m

Yield 12

Number Of Ingredients 9

Schnucks nonstick cooking spray
3 tbsp. Schnucks unsalted butter
8 oz. sliced deli corned beef, chopped
3/4 cup onion, chopped
1 3/4 cups refrigerated shredded hash browns
3 tbsp. fresh parsley leaves, chopped
1/2 tsp. salt
1/2 tsp. Schnucks coarse ground black pepper
12 Schnucks large eggs

Steps:

  • Preheat oven to 425°F. Spray muffin pan with cooking spray. In microwave-safe small bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, add corned beef, onion, hash browns, parsley, salt and pepper; drizzle with melted butter and toss until well combined.
  • Press about 1/3 cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15-20 minutes or until golden brown.
  • Reduce oven temperature to 375°F. Crack 1 egg into center of each cup. Bake 15-18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.

Nutrition Facts : Calories 139 calories, Fat 7G fat, SaturatedFat 3G saturated fat, Cholesterol 203MG cholesterol, Sodium 301MG sodium, Carbohydrate 6G carbohydrates, Fiber 1G fiber, Sugar 0G sugar, Protein 10G protein

CORNED BEEF HASH WITH EGGS



Corned Beef Hash with Eggs image

Provided by Adam Perry Lang

Categories     Beef     Breakfast     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 16

Dried chile salsa:
6 dried red New Mexico hatch or guajillo chiles, stemmed, seeded
1/4 medium red onion, chopped
1 garlic clove
2 tablespoons extra-virgin olive oil
2 tablespoons white balsamic or white wine vinegar
Hash and eggs:
6 tablespoons (3/4 stick) unsalted butter
1 medium red onion, thinly sliced
6 garlic cloves, smashed
2 cups thinly sliced green cabbage
1 1/2 pound Yukon Gold potatoes (about 4 large), peeled, coarsely grated
1 teaspoon Four Seasons Blend
12 ounces cooked corned beef, cut into matchstick-size pieces
6 large eggs
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Dried chile salsa:
  • Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
  • Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
  • Hash and eggs:
  • Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
  • Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
  • Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.

MAKEOVER HASH AND EGGS



Makeover Hash and Eggs image

Who knew there was such a thing as healthy corned beef hash?! Loaded with red potatoes and deli corned beef, our lightened-up version of corned beef hash delivers fresh flavors and a dose of fiber. It's so spot on, you'll swear you're in a diner. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 large onion, chopped
1 tablespoon canola oil, divided
6 medium red potatoes (about 1-1/2 pounds), cut into 1/2-inch cubes
1/4 cup water
3 packages (2 ounces each) thinly sliced deli corned beef, coarsely chopped
1/4 teaspoon pepper
4 large eggs
Additional pepper, optional

Steps:

  • In a large nonstick skillet, saute onion in 2 teaspoons oil until tender. Stir in potatoes and water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Stir in corned beef and pepper; heat through. , Meanwhile, in a large nonstick skillet, fry eggs in remaining oil as desired. Season with additional pepper if desired. Serve with corned beef hash.

Nutrition Facts : Calories 301 calories, Fat 12g fat (3g saturated fat), Cholesterol 239mg cholesterol, Sodium 652mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

CORNED BEEF AND HAM HASH



Corned Beef and Ham Hash image

I love fresh corned beef hash but we never have enough corned beef left when I make a brisket. So this time I saved enough and still had a bandit that left me with not enough! However, I have recently made a half ham so added the ham instead of going without. Worked out well, still had the corned beef flavor and a few hints of the sweet ham.

Provided by jakeanddaniellesmom

Categories     Corned Beef

Time 35m

Yield 4

Number Of Ingredients 9

5 medium red potatoes
3 tablespoons butter
1 tablespoon olive oil
1 large onion, chopped
1 clove garlic, minced
1 cup chopped cooked corned beef
1 cup cubed fully cooked ham
salt and ground black pepper to taste
2 large eggs

Steps:

  • Pierce potatoes with a fork and microwave on high until tender, about 5 minutes. Remove from the microwave and chop when cool enough to handle.
  • Heat butter and olive oil in a skillet over medium heat. Add onion and garlic and cook until translucent, about 5 minutes.
  • Add chopped potatoes, cover, and cook for 5 minutes. Stir in corned beef and ham and season with salt and pepper. Cook until potatoes are crispy on the bottom, about 5 more minutes.
  • While the potatoes are cooking, crack eggs into a nonstick skillet over medium heat. Cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
  • Plate the potato mixture and place fried eggs on top.

Nutrition Facts : Calories 547.9 calories, Carbohydrate 46.5 g, Cholesterol 181.8 mg, Fat 30.3 g, Fiber 5.2 g, Protein 23.7 g, SaturatedFat 12.1 g, Sodium 1091.7 mg, Sugar 4.5 g

BAKED CORNED BEEF HASH AND EGGS



Baked Corned Beef Hash and Eggs image

Make and share this Baked Corned Beef Hash and Eggs recipe from Food.com.

Provided by Fritz Willie

Categories     Breakfast

Time 28m

Yield 2 serving(s)

Number Of Ingredients 7

1 (15 ounce) can corned beef with potatoes
4 large eggs
horseradish sauce (smoked or plain)
Worcestershire sauce
sea salt
black pepper (fresh ground)
4 ounces swiss cheese

Steps:

  • Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
  • Press the hash into the bowls like you are making a crust.
  • The hash will be about ½-inch thick.
  • Bake in 350 degree oven for about 15 minutes or until edges start to brown.
  • Crack 2-eggs in each bowl on top of the hash.
  • Give each bowl a couple shakes of worcestershire.
  • Place 2 ounces of the swiss cheese on top of the eggs.
  • Return to oven and bake for another 8 minutes or until eggs are done to your liking.
  • Serve with the horseradish, smokey or plain.
  • Yield 2 servings:.

CORNED-BEEF EGG CUPS



Corned-Beef Egg Cups image

Sitting down to a hearty Irish-inspired breakfast on St. Patrick's Day doesn't mean having to wake up at the crack of dawn. These no-fuss egg cups require just five ingredients and 20 minutes of bake time, so you can rise and dine in no time.

Provided by Martha Stewart

Time 30m

Yield Makes 6

Number Of Ingredients 7

1 tablespoon unsalted butter, melted, plus more for pan
6 slices potato sandwich bread
1 small shallot, sliced
1 1/2 ounces corned beef, chopped
1/3 cup baby spinach
6 large eggs
Kosher salt and freshly ground pepper

Steps:

  • Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
  • Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
  • Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.

Tips:

  • Use high-quality corned beef. Look for a cut that is well-marbled and has a deep red color.
  • Rinse the corned beef thoroughly before cooking. This will help to remove excess salt.
  • Cook the corned beef according to the package directions. This will vary depending on the size and thickness of the cut.
  • Once the corned beef is cooked, shred it using a fork or your fingers.
  • Use a variety of vegetables in your hash. This will add flavor and texture to the dish.
  • Cook the hash over medium heat until the vegetables are tender and the eggs are set.
  • Serve the hash immediately with your favorite toppings.

Conclusion:

Corned beef and hash is a classic dish that is perfect for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make the best corned beef and hash that you have ever tasted.

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