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Hash & Eggs Skillet
Some of my favorite breakfast and brunch dishes are the easiest ones to make, and is no egg-sception. Quick and simple to put together, this skillet of hash and eggs will definitely satisfy your family or guests.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 2 Tablespoon cooking oil
- 1 large onion diced
- 2 large baked potatoes diced (or frozen O’Brien potatoes, thawed)
- 1 pound corned beef diced (or ham, sausage, roast beef, chicken, eggplant)
- ½ cup cheddar cheese shredded
- 4 eggs room temperature
Method
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Heat oven to 375°F.
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Prepare ingredients by dicing. Heat a cast iron or other oven safe skillet over medium heat.
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When skillet is hot, add cooking oil. When oil begins to shimmer, add onion and cook for a few minutes to reduce moisture.
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Add potatoes and stir to mix with onions. Since the potatoes are already cooked, you just need to crisp and brown them a bit.
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When potatoes begin to pick up some color, stir in the meat. Cook until potatoes have a bit of a golden color.
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Add cheese and mix well.
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Using the back of a spoon make depressions in the hash to hold the eggs. Break eggs one at a time into a small bowl or measuring cup and add to hash.
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Slide skillet into hot oven and bake for 12 – 15 minutes or until whites are set (longer if you do not want runny yolks).
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The residual heat of the skillet and the hash will continue to cook the eggs after the pan is removed from the oven, you might want to pull them before they look completely done to avoid overcooking.
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Top skillet with additional cheese or parsley if desired. Serve immediately.
Cooks Notes
This dish can be made for as many or as few people as you choose, and is a great way to use up left overs.
For a larger crowd, transfer the cooked hash into a 9″ x 13″ baking dish before adding the eggs.
I like equal proportions of meat and potato; you can make it however your gang prefers.