I brought a couple of small cans of corned beef hash back from Canada with me for just this type of dish. I didn’t follow a particular recipe … I just combined all the ingredients of the basic ‘corned beef hash ‘n eggs’ breakfast.
I began by frying up some potatoes with a bit of onion and celery.
(For frying, I prefer potatoes that have been previously made and refrigerated for awhile, but I didn’t have any so I quickly cooked some up). When they were nicely fried, I put them in a greased casserole dish.
Next, I spread the corned beef over the potatoes.
Then I gently broke 4 eggs evenly spaced over the potato/meat mixture, added a bit of salt and pepper, and baked the casserole at 350 degrees for about 15 minutes.
Verdict:
Other than the fact that the fried potatoes would be better made from leftover potatoes, it was excellent and I will definitely be making more when I can get another can of corned beef!
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