I can’t take credit for this; this is hubby’s idea. And a great idea it is. We had a can of corned beef that had been sitting in the pantry for several months, and he incorporated it into a roasted potato dish. The bacon enhances the flavor, and the eggs make it perfect for a leisurely breakfast or brunch.
Ingredients:
1 can corned beef
2-4 bacon slices, chopped
2 large potatoes, chopped
salt and pepper to taste
paprika to taste
garlic powder to taste
olive oil
4 eggs
Preheat oven to 425 deg. F.
Saute the bacon in a cast iron skillet, then add the potatoes, corned beef, seasonings, and a generous pour of olive oil (to prevent dryness), making sure to mix evenly. Cook until the potatoes are golden brown (30-45 min.). When halfway through cooking, mix the ingredients in the pan to help with heat distribution.
When the potatoes are cooked, remove skillet from oven, create four wells in the hash and crack the eggs into them. Return to oven and leave in until eggs are cooked.
ATB 