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recipes

baked corned beef hash and eggs

baked corned beef hash and eggs
corned-beef-sharp-cheddar-hash-egg-bake
recipe time
35 min
recipe difficulty
medium

this recipe

  • Protein per serving

    XXg

  • Carbs per serving

    XXg

  • Calories per serving

    XXX

ingredients

  • 1 1/2 cups Dietz & Watson Corned Beef, diced
  • 1/2 cup Dietz & Watson New York State Creamy Cheddar C-Sharp, shredded
  • 3 tbsp Olive Oil
  • 1 Small Yellow Onion, diced
  • 3 Medium Gold Potatoes, washed and diced
  • 1/4 cup Red Bell Pepper, diced
  • 1/4 cup Green Bell Pepper, diced
  • 1 clove Garlic, finely minced
  • 6 Large Eggs
  • 2 sprigs Fresh Parsley, chopped
  • Dash Salt & Pepper, to taste

directions

  1. Preheat oven to 350 degrees
  2. In a large oven-safe skillet or saute pan, heat olive oil over medium heat
  3. Add diced onion, potatoes, peppers, salt and pepper and cook for 10-12 minutes or until the veggies are tender
  4. Add diced garlic and cook for an additional minute
  5. Stir in D&W Corned Beef and remove from heat
  6. Crack the eggs on top of the hash and sprinkle on the cheese
  7. Bake for 20 minutes or until the eggs are done to your liking
  8. Top with chopped parsley and pepper to taste

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