Directions. In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt. Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.
If you have leftover cooked corned beef, use it. If you do not, ask for an 8 ounce slice at the deli counter and dice yourself. I had brisket with BBQ sauce to use up
Ingredients. 1 pound red-skinned potatoes, cut into 1/2-inch pieces. 1/2 cup chopped yellow onion. 1/2 cup water. 1 can (15 oz each) Libby'sÂ® Corned Beef Hash. 4 eggs, beaten. 1 can (14.5 oz each) Libby'sÂ® Cut Green Beans, drained. 1/4 teaspoon salt. 1/4 teaspoon ground black pepper.
"Spinach, eggs, and corned beef hash make for a great omelet!" Save to. . I don't care for canned hash but chorizo or Spam are great fillings. This was a fun and .