Sunday, December 28, 2014

Corned Beef Hash and Egg Bake

Who doesn't love Corned Beef Hash and Eggs?! That was what we were supposed to have for breakfast today (okay more like brunch), but wouldn't you know it, I only had one can of corned beef hash. Slim pickins for a family of four. So, I had to come up with something to make it stretch. Enter this recipe... And man was it good! Not only was it good, but it was fairly easy to make too. And it all came together in about 20 minutes! Simply add a few more potatoes & a little cheese and you've got a breakfast (or brunch) that's sure to please!  (Got a little bit of my Dr. Seuss going on there. lol) 

 Printable Recipe 
  • 4 cups frozen Potatoes O'Brien (potatoes, onions, and bell peppers)
  • 1 (15 oz) can Corned Beef Hash
  • 1 (10.5 oz) can Cream of Potato Soup (do not add water)
  • Salt and Pepper
  • 1 cup shredded Cheddar Cheese
  • 6 Eggs


Preheat oven to 400 degrees.

Generously spray a 9 x 13 baking pan with cooking spray. Arrange frozen potato blend in a single layer in the bottom of the pan. Cover it with tin foil. Bake on a lower, if not bottom, rack for 10 minutes. (Covering it will help keep the moisture from the onions and peppers contained, and steam cook the potatoes a little bit. Baking on the bottom will help to get that yummy, crunchy crust on some of the potatoes. You do not want it to burn, however. Ovens vary, and you're the one that knows your oven best, so use your judgment on how close to the bottom you should bake it.)

While that is baking, skillet fry the corned beef hash to about medium doneness. It will continue to cook in the oven so don't get it too dry. (I like mine have a few crunchy pieces, so I only stir it a few times, making sure to scrape up all of those yummy bits) 

After the potatoes have baked for 10 minutes, remove them from the oven, and empty the potatoes into a bowl. Make sure to scrape any crunchy bits from the bottom of the pan into the bowl as well. Add in the cooked corned beef hash, and cream of potato soup. Season with salt and pepper to your liking, and stir to combine. 

Respray the baking pan, and pour the potato mixture back into the pan. Smooth out the top, and sprinkle with the shredded cheese. 

Make 6 shallow spots in the mixture, and crack an egg into each one. 

Return the dish to the oven, uncovered, for around 10 minutes - depending on how done you like your eggs. 

Serve immediately.

Serves 4-6 




  1. GOSH this looks fantastic. We're having the family for breakfast Saturday and if I make it to the store for the hash I can impress them with your recipe! Shared on Friends of For what it's worth, Pinterest board.

    1. Thank you, Jeannie! I hope your family likes it. :o)

  2. Thank you so very much for coming to our first ever (mis)Adventures Monday Blog hop! I can't wait to see what you share next time! I never thought about using soup in something like this before! Cool trick!

    1. Thank you, Mindie, for hosting a blog hop. I always love to see what everyone else has been up to. :o)

  3. I've never had corned beef hash but this looks amazing! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

  4. This looks great!


  5. I'm liking that egg on top! Thanks for stopping by and sharing this on Five Friday Finds! I'm looking forward to what you share this week. :)


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