Zesty mornings call for hearty breakfasts, and this canned corned beef hash and eggs recipe is here to save the day. It’s quick, delicious, and packed with flavors that will kick-start your morning like no other.
Why This Recipe Works
- It’s a time-saver, perfect for those rushed mornings when you need something filling and fast.
- The combination of corned beef hash and eggs provides a protein-packed meal that keeps you energized.
- It’s versatile, allowing for various additions and substitutions based on what you have in your pantry.
- The recipe is budget-friendly, making the most out of simple, canned ingredients.
- It’s a one-pan wonder, meaning less cleanup and more time to enjoy your meal.
Ingredients
- 1 can (12 oz) corned beef hash
- 4 large eggs
- 1 tbsp olive oil
- 1/2 cup diced onions
- 1/2 cup diced bell peppers
- Salt and pepper to taste
- 1/4 tsp paprika (optional)
Equipment Needed
- Large skillet
- Spatula
- Measuring spoons
- Knife
- Cutting board
Instructions
Prep Your Ingredients
Start by dicing your onions and bell peppers into small, even pieces. This ensures they cook uniformly and blend seamlessly into the hash. Having your ingredients prepped and ready to go makes the cooking process smoother and more enjoyable.
Heat the Skillet
Place your large skillet over medium heat and add the olive oil. Allow the oil to heat up for about a minute until it shimmers slightly. This is the perfect time to add your diced onions and bell peppers, sautéing them until they’re soft and translucent, about 3-4 minutes.
Add the Corned Beef Hash
Open the can of corned beef hash and add it to the skillet with the sautéed vegetables. Break it apart with your spatula and stir occasionally, letting it cook until it’s crispy and golden brown, about 5-7 minutes. For an extra flavor boost, sprinkle in the optional paprika.
Make Wells for the Eggs
Once the hash is crispy, use your spatula to create four small wells in the hash. Crack an egg into each well, being careful not to break the yolks. This method ensures your eggs cook evenly and stay contained within the hash.
Cover and Cook
Reduce the heat to low and cover the skillet with a lid. Let the eggs cook to your desired doneness, about 4-5 minutes for runny yolks or 6-7 minutes for fully set yolks. Keep an eye on them to avoid overcooking.
Tips and Tricks
For those who love a bit of extra crispiness, consider pressing the hash down firmly with your spatula before adding the eggs. This creates more surface area for browning. If you’re watching your cholesterol, you can substitute the whole eggs with egg whites. Just pour the whites into the wells instead. Lastly, for a spicy kick, add a dash of hot sauce or red pepper flakes to the hash before adding the eggs.
Recipe Variations
- Add diced potatoes to the hash for extra heartiness and texture.
- Top with shredded cheese during the last minute of cooking for a melty, cheesy delight.
- Incorporate different vegetables like mushrooms or spinach for added nutrition and flavor.
- Swap the corned beef hash for canned salmon or tuna for a seafood twist.
- Serve over toast or with a side of avocado for a more filling meal.
Frequently Asked Questions
Can I use fresh corned beef instead of canned?
Absolutely! If you have leftover corned beef, chop it up and use it in place of the canned hash. Just be sure to adjust the cooking time as needed since fresh meat may release more moisture.
How can I make this recipe vegetarian?
For a vegetarian version, substitute the corned beef hash with a plant-based alternative or use diced tofu seasoned with soy sauce and smoked paprika for a similar flavor profile.
Can I prepare this recipe ahead of time?
While it’s best enjoyed fresh, you can cook the hash ahead of time and reheat it, adding the eggs just before serving to ensure they’re perfectly cooked.
Summary
This canned corned beef hash and eggs recipe is a quick, delicious, and versatile breakfast option that’s perfect for busy mornings. With simple ingredients and easy steps, it’s a meal that’s sure to satisfy.