Tuesday, March 20, 2012

Baked Eggs With Corned Beef Hash

     One of the best parts about cooking a boiled dinner is having the leftovers for breakfast the next day.  I usually make corned beef hash in my cast iron skillet but decided this morning to try it in my dutch oven.  It came out as good if not better than if I had made it on the stove.  The one thing you really need to do is pile as many coals as you can fit under your dutch oven.  Don't let the coals sit too long after you light them, they burn hottest when they are just lit and before they are covered in ash.  Saute the onion and pepper until translucent then stir in the seasonings, potatoes and corned beef.  Put 8 or 10 coals on the lid and it will help things to cook faster.  Once you drop the eggs over the hash, it is only a matter of minutes before they are set, maybe 5-6 at the most.  This recipe can easily be doubled and you can even try it with canned hash if you are camping.  I used my 10 inch oven but if you do double the recipe, use a larger oven, the potatoes will brown more evenly if they are in one layer.  Start your day with a hearty breakfast and don't forget to nibble on the crispy bits left behind in your dutch oven, they're the best part.

Baked Eggs With Corned Beef Hash
2 cups chopped, cooked corned beef
2 medium sized cooked potatoes, diced
1/3 cup chopped onion
1/3 cup chopped red pepper
2 Tblsp chopped fresh parsley plus some for garnish
salt and freshly ground black pepper to taste
2 Tblsp olive or vegetable oil
4 eggs

     Saute chopped onion and pepper in olive oil over a full spread of coals until onion is soft.
     Add corned beef, potatoes, parsley and salt and pepper; stir until well combined.
     Cook for 15-20 minutes or until potatoes start to form a crust; stirring halfway.
     Carefully pour eggs over hash; cover and cook for 5 minutes or until eggs are set.
     Garnish with parsley; makes 2 servings.

Saute onions and pepper over high heat until softened

Add potatoes, corned beef, salt, pepper and parsley

 Cook hash for 15 minutes, stirring halfway, before gently adding eggs

Cover and bake eggs for 5 minutes or until set the way you like them

A feast fit for a lumberjack

No comments:

Post a Comment