Corned beef hash is the perfect breakfast or brunch for St. Patrick's Day, or any day! Super delicious and simple to make.
Preheat oven to 375.
Preheat a cast-iron (or non-stick oven-safe skillet) over medium heat, and add oil to the pan.
Add the potatoes, onions and peppers, and cook for about 15 minutes until veggies are tender, stirring frequently. (Notes: I had to reduce my heat a little to medium-low. You want it sizzling, but no splattering everywhere. Also, use your intuition if you think you need more cook time. If the potatoes don't look done yet, cook a few more minutes.)
Add salt and pepper, garlic and corned beef, turn off the heat (the pan will stay really hot, especially if it's cast iron), and cook another two minutes.
Remove from heat, and taste to see if you want to add more salt and pepper.
Crack the eggs over the top, and try to put an egg over each serving (somewhat symmetrically, but it doesn't have to be perfect).
Bake at 375 until eggs are cooked, about 15 minutes.
Remove from oven, and I like to salt and pepper my eggs here.
Optional: garnish with chopped fresh parsley. Confession: for this dish we only do parsley for (1) company and (2) blog photographs 😆👍🏻
Nutritional information is approximate and was calculated using a recipe nutrition label generator.