Corned Beef And Hash And Egg Cups Recipes

CORNED BEEF HASH AND EGGS

Steps:

• 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 8 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness. Garnish with parsley.

CORNED BEEF HASH & EGG CUPS

Steps:

• Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
• In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
• Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.

CORNED BEEF HASH & EGG CUPS

Steps:

• Preheat oven to 400°F (200°C). Grease 12-cup non-stick muffin pan.
• In large bowl whisk together eggs. Mix in corned beef, onion, zucchini and cheese.
• Divide shredded potatoes into prepared muffin tins. Top potato with egg mixture. Bake 18 to 20 min., or until puffed and golden. Cool 5 min. in muffin pan before transferring egg cups to a plate. Enjoy warm or cool.

CORNED BEEF HASH 'N EGG CUPS

Steps:

• Preheat oven to 425°F. Spray muffin pan with cooking spray. In microwave-safe small bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, add corned beef, onion, hash browns, parsley, salt and pepper; drizzle with melted butter and toss until well combined.
• Press about 1/3 cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15-20 minutes or until golden brown.
• Reduce oven temperature to 375°F. Crack 1 egg into center of each cup. Bake 15-18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.

CORNED-BEEF EGG CUPS

Steps:

• Preheat oven to 375°F. Brush 6 muffin cups (the deeper the better) with melted butter. With a rolling pin, slightly flatten slices of potato bread (trimming off the crusts if desired). Press into prepared cups and brush with more butter.
• Melt 1 tablespoon butter in a small skillet over medium heat. Add shallot and cook, stirring, until softened, 2 to 3 minutes. Remove from heat and stir in corned beef and baby spinach.
• Divide filling evenly among cups. Crack 1 large egg into each and season with salt and pepper. Bake until egg whites are almost set, 15 to 20 minutes. Let stand 5 minutes before serving.

CORNED BEEF HASH WITH EGGS

Steps:

• Dried chile salsa:
• Place chiles in a heatproof bowl and add boiling water to cover; let stand until soft, 15-20 minutes. Drain chiles, reserving soaking liquid.
• Blend chiles, onion, garlic, oil, vinegar, and 1/4 cup reserved soaking liquid in a blender, adding liquid by tablespoonfuls to thin until smooth.
• Hash and eggs:
• Melt butter in a large heavy skillet over medium-high heat. Add onion, garlic, and cabbage; cook, stirring occasionally, until onion and cabbage are golden brown and crisping at edges, 15-20 minutes.
• Add potatoes and Four Seasons Blend; cook until potatoes are crisp, 20-25 minutes. Fold in corned beef and cook until crisp, about 5 minutes. Fold once more. Make 6 divots in hash. Crack 1 egg into each divot.
• Cover skillet, reduce heat to medium-low, and cook until egg whites are just set, 7-10 minutes (eggs will continue to cook off heat). Top with parsley and serve with salsa.

BAKED CORNED BEEF HASH AND EGGS

Steps:

• Place half the can of corned beef hash in ovenproof bowls that hold approximately 16 ounces.
• Press the hash into the bowls like you are making a crust.
• The hash will be about ½-inch thick.
• Bake in 350 degree oven for about 15 minutes or until edges start to brown.
• Crack 2-eggs in each bowl on top of the hash.
• Give each bowl a couple shakes of worcestershire.
• Place 2 ounces of the swiss cheese on top of the eggs.
• Return to oven and bake for another 8 minutes or until eggs are done to your liking.
• Serve with the horseradish, smokey or plain.
• Yield 2 servings:.