Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Corned Beef Hash and Eggs with Cabbage
Leftovers never tasted so good! Add eggs to your leftover corned beef and cabbage for a delicious and hearty meal.
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Breakfast
Cuisine:
Irish
Servings:
6
Author:
Andrea Updyke
Ingredients
3
tablespoons
butter
1
onion
diced
1
cup
cooked baby carrots
sliced
3
cups
cooked
cubed potatoes
1
cup
cooked and cubed corned beef brisket
2
cups
steamed cabbage
½
teaspoon
dried thyme leaves’
½
teaspoon
garlic powder
6
eggs
Instructions
In a large (12 inch) skillet over medium-high heat, melt the butter.
Add the onion and cook the onion until softened, about 4 to 5 minutes, stirring as needed to avoid burning.
To the skillet, add the remaining ingredients, stirring often until heated through.
Create 6 pockets in the hash and crack one egg into each hole.
Cover and reduce heat to medium.
Cook until the eggs reach your desired doneness.
Season eggs with salt and black pepper prior to serving.
Notes
This dish is great for leftover corned beef and hash. Cooking time may be reduced if you are simply warming up leftovers and adding the eggs.
Nutrition
Serving:
1
g
|
Calories:
335
kcal
|
Carbohydrates:
24
g
|
Protein:
20
g
|
Fat:
18
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
8
g
|
Cholesterol:
241
mg
|
Sodium:
162
mg
|
Fiber:
4
g
|
Sugar:
4
g