Because I have this little job called being a food blogger, and because there are only two of us living in this house, we are bound to be bombarded with leftovers. This happens, like, all the time. I am constantly dealing with leftovers, and because I have been cooking for so long and for only two people, you would think that I would have mastered the art of cooking for two. Well no, I have definitely not mastered this art. If anything it has gotten much worse because I have increased my posting schedule to 6 out of 7 days/week. It keeps me own my toes though, and I found that trying to recreate my slow cooker corned beef that I posted yesterday into a corned beef hash baked eggs recipe was the best idea everrrrrr. I know. I know. Corned beef hash has totally been done before, but this little spin I’ve put on it does not have me regretting have so many leftovers!
I may have mentioned before how obsessed Zach and I are with breakfast foods. I’m pretty sure that we eat breakfast foods 2-3 times a week for dinner. This isn’t saddening to me. I think I could eat breakfast every night of the week and be perfectly content.
Because Zach and I are in the process of trying to sell our house, buy a new house, and being ultra stressed out about it….
Oh…I haven’t mentioned this yet? I’m so sorry about that. Yup, we are moving. If you’ve been a reader and follower of this blog, you probably already know that we literally JUST BOUGHT OUR HOUSE. Literally, like JUST BOUGHT OUR HOUSE.
Did I mention we just bought our house … well yeah. In exactly one month it will have been the one year anniversary of buying this house. To say I’m extremely sad would be an understatement. I am very sad, but another more grown-up part of me is excited. We are moving to Wyoming which makes me very happy as it’s one of my favorite places in the states. We will still only be about an hour from the great state of Colorado, but it’s like…we just started building our life here and to pick up and move our life is very stressful.
Thankfully the market is incredibly great here right now, or else we would be seriously screwed. The point of this whole venting session is that with all the work that we have to get done, easy recipes are at the top of my agenda, and it doesn’t get any easier than this corned beef hash baked eggs recipe. It’s your typical corned beef hash but with a couple of eggs cracked on top, a sprinkle of cheese and a good bake in the oven.
It’s perfect anytime of day, and for me … anytime of life.
Recipe for this corned beef hash baked eggs recipe is below. Pair it with an IPA and have a wonderful Wednesday! See ya tomorrow! xo
This corned beef hash baked eggs recipe is the perfect use for that leftover corned beef from St. Patrick's Day!
- 3 tablespoons olive oil
- 1 small yellow onion, diced
- 3 medium Yukon gold potatoes, washed and diced
- 1/4 cup red bell pepper, diced
- 1/4 cup green bell pepper, diced
- salt and black pepper
- 1 clove of garlic, finely minced
- 1 1/2 cups fully cooked corned beef, diced
- 6 large eggs
- 1/2 cup shredded cheese (I used Monterey jack)
- fresh parsley, chopped
- Preheat your oven to 350 degrees F.
- In a large, oven-safe saute pan or cast iron skillet, heat the olive oil over medium heat. Add the onion, potatoes, green and red bell peppers. Season with salt and black pepper and cook for 10-12 minutes or until the vegetables are tender. Add the garlic and cook for an additional minute or until fragrant. Stir in the corned beef and remove from heat.
- Crack the eggs on top of the hash and sprinkle on the cheese.
- Bake the hash at 350 degrees F for about 20 minutes or until the cheese is melty and bubbly and the eggs are done to your liking. This time will vary depending on how well or not well done you like your eggs cooked.
- Remove from oven and sprinkle on a dash more of black pepper. Top with chopped fresh parsley and serve immediately.