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Corned Beef Hash Egg Bake
Melissa Hart

Corned Beef Hash Egg Bake

Crisped corned beef and potato cubes turn the classic griddle order into one pan. The hash is browned first so it does not disappear into soft eggs. Mustard and onion keep the richness in check, and a little cheddar makes the top diner-familiar without hiding the crisp potatoes.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 pound cooked potatoes cut into 1/2-inch cubes
  • 12 ounces cooked corned beef diced
  • 1 small yellow onion diced
  • 10 large eggs
  • 1 cup whole milk
  • 1 tablespoon Dijon mustard
  • 1 cup shredded sharp cheddar cheese
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon butter for the dish

Method
 

  1. Heat the oven to 350°F and butter a 9-by-13-inch dish.
  2. Heat the oil in a large skillet. Add the potatoes, corned beef and onion and cook for 10 to 12 minutes, turning in sections, until browned. Spread the hash in the dish.
  3. Whisk the eggs, milk, Dijon, salt and pepper and pour evenly over the hash.
  4. Sprinkle the cheddar across the top.
  5. Bake for 35 to 40 minutes, until the center reaches 160°F. Rest 10 minutes before cutting.