Corned Beef Hash Baked Eggs

• Gluten free

• Meat

  • 1 1/2 cups Corned beef, fully cooked

• Produce

  • 1 clove Garlic
  • 1/4 cup Green bell pepper
  • 1 Parsley, fresh
  • 1/4 cup Red bell pepper
  • 1 Yellow onion, small
  • 3 Yukon gold potatoes, medium

• Refrigerated

  • 6 Eggs, large

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 3 tbsp Olive oil

• Dairy

  • 1/2 cup Cheese

Found on cookingandbeer.com

Description

Ingredients

• 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

Directions

• 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.