Corned Beef Hash – This is my Corned Beef Hash recipe with Baked Eggs all cooked in one pot – the perfect family brunch! (even the kids liked it..)
Corned beef hash recipes vary and in general I reckon corned beef hash has a bad rep.
Or at least it did in my house until I came up with this great new corned beef hash recipe. I should clarify; I’m not talking about artisan made-by-virgins-corned-beef. I’m getting sleazy with the supermarkets tinned corned beef.
Only a week ago if I said I was going to cook corned beef hash for breakfast (or even lunch) no one wants to eat it. The kids don’t, the missus doesn’t, hell, even the dog turned his nose up at it (we don’t have a dog but if we did…), in fact in the Michaels’ household there is only one person that likes to eat corned beef hash and that’s me. Mainly because I thought there was hash in it. Turns out it didn’t even have that going for it.
Who wants to eat as a family at weekends? We want to.
Who gets stuck with trying something new (and easy) to cook for breakfast for the whole family? We used to. My God we’ve eaten a lot of pancakes...
At weekends we like to have breakfast together, actually Sunday we like to have breakfast together as Saturday mornings are a military operation to get the kids to various clubs on time, in the right clothes and actually fed and watered.
I enjoy eating breakfast together but I like it easy. I don’t want breakfast to be a labour of love.
As such I like one-pot recipes; where I can stick everything in together. I’ve tried cooking corned beef hash a few times in the past and the idea of it always seemed more appealing that what actually sat on my plate staring up at me. Turns out as much as I like the idea of it I’ve never really enjoyed it.
Until Now! Dun-dun-duhhh!
I decided to bin the traditional corned beef hash recipe and make something I like. Think of this as Corned Beef Hash with a little Mediterranean influence thrown in, oh, and eggs, I love the baked eggs. So, so, so, easy to make..
The kids devoured this, the missus thought it was great and if we had a dog she’d lap it up as well. I’ve gone for a more Mediterranean version and the piece-de-resistance is the baked eggs! You gotta have eggs with corned beef hash but poaching half a dozen eggs and all that faff just annoyed me so I’ve created something that cooks in one pan and is served easy.
Anyway, I’ve banged on enough about this – here’s my Corned Beef Hash Recipe with Baked Eggs.
Corned Beef Hash Recipe with Baked Eggs – serves 4
Ingredients:
3 medium white potatoes (peeled and cubed)
1 small onion diced
1/2 cup smoked bacon lardons (can use streaky bacon or pancetta)
6 cherry tomatoes halved
100g corned beef (about 1/4 tin) cubed
1/2 cup fresh herbs chopped (parsley, coriander, basil, etc.)
4 eggs
Pinch of chilli flakes
Olive oil and seasoning
Method:
- Simmer your spuds in salted water until cooked through (about 10mins) then drain, while they are simmering…
- On high heat, add bacon lardons and fry till just starting to crisp, then reduce heat to medium and add the diced onions and cook until just turning golden.
- Add the cherry tomatoes and fold through, then add the cooked potatoes and break them up a bit with a masher (just lightly – you don’t want mashed potato – just break them a bit).
- Now add the corned beef, herbs, chilli flakes and seasoning and fold it through gently.
- Finally, create a four pockets in the corned beef hash, crack one egg into each and let it sit on the stove top until you just see the eggs starting to turn white then pop into the oven for about 5 minutes (or more depending how runny you want your eggs).
- Garnish with a sprinkling of chilli flakes (or leave out if you don’t want to watch the kids cry) and a scattering of herbs.
Serve in the frying pan one egg per person and a spoonful of the corned beef hash! BOOM! Corned Beef Hash will never be the same again! Or at least not in our house…
Corned Beef Hash Recipe with Baked Eggs
Corned Beef Hash Recipe with a not-so traditional take. Corned Beef Hash cooked in one pan with baked eggs – perfect family brunch!
Ingredients (serves 4):
- 3 medium white potatoes ((peeled and cubed))
- 1 small onion diced
- 1/2 cup smoked bacon lardons ((can use streaky bacon or pancetta))
- 6 cherry tomatoes halved
- 100 g corned beef ((about 1/4 tin) cubed)
- 1/2 cup fresh herbs chopped ((parsley, coriander, basil, etc.))
- 4 eggs
- Pinch of chilli flakes
- Olive oil and seasoning
Method:
- Simmer your spuds in salted water until cooked through (about 10mins) then drain, while they are simmering…
- On high heat, add bacon lardons and fry till just starting to crisp, then reduce heat to medium and add the diced onions and cook until just turning golden.
- Add the cherry tomatoes and fold through, then add the cooked potatoes and break them up a bit with a masher (just lightly – you don’t want mashed potato – just break them a bit).
- Now add the corned beef, herbs, chilli flakes and seasoning and fold it through gently.
- Finally, create a four pockets in the corned beef hash, crack one egg into each and let it sit on the stove top until you just see the eggs starting to turn white then pop into the oven for about 5 minutes (or more depending how runny you want your eggs).
- Garnish with a sprinkling of chilli flakes (or leave out if you don’t want to watch the kids cry) and a scattering of herbs.
Serve in the frying pan one egg per person and a spoonful of the corned beef hash! BOOM! Corned Beef Hash will never be the same again! Or at least not in our house…
