Corned Beef Egg Cups Food

CORNED BEEF HASH CUPS

Steps:

• Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners.
• Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
• Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
• Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
• Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.

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 AND EGGS

Steps:

• Cook onion and pepper in butter until tender.
• Stir in corned beef, potato, and broth.
• Cook and stir for 3 minutes.
• Sprinkle with salt and pepper.
• Using back of a spoon, make 4 indentations in hash.
• Break 1 egg into each indentation.
• Cook on low, covered, for about 4 minutes until desired doneness.