Making a corned beef hash with a few fried eggs on top had been on my mind for weeks and weeks. Which is why, naturally…(NOT), my completed dish turned out nothing like what I originally had in mind. Enter my Corned Beef Hash Frittata.
My idea for Corned Beef Hash Frittata was born because I decided to skip the fried egg step altogether! This way the eggs are still there, they’re just added to the middle instead.
Once it assembled all you need to do is pop it in the oven in the same skillet you cooked the potatoes in, and then go about your business until the eggs are cooked through, nicely browned, and the house smells amazing!
You can serve this Corned Beef Hash Frittata for breakfast, brunch, lunch or dinner. If you’re having it for dinner, serve it alongside a nice spinach salad or maybe some garden ripe tomato slices. If you’re a lover of corned beef hash, you’re going to love my twist on a classic recipe.
This Corned Beef Hash Frittata was a big hit at my house, and with my husband especially! How do I know? Because he kept saying, “Tastes great, babe.” Seems that that is his highest compliment…and, of course, he ate several slices 😉
For additional recipes using corned beef, please click on the following recipe titles I’ve shared for;
And now, without further delay, here is the printable recipe card for my Corned Beef Hash Frittata;
- 2 tablespoons butter
- 1 large red onion chopped
- 2 tablespoons olive oil
- 1 bag 32 ounces Southern-style frozen hash brown potatoes, thawed
- 1½ pounds deli corned beef roughly chopped
- 1½ teaspoon salt divided
- 3/4 teaspoons pepper divided
- 3/4 teaspoons ground thyme
- 1 teaspoon garlic powder
- 2 teaspoons dry mustard
- pinch cayenne
- 6 eggs
- 2 cups milk
Preheat oven to 350 degrees.
In a large, oven-safe skillet, saute the onion in the butter for approximately 3-5 minutes, stirring occasionally.
Add the olive oil to the skillet along with the hash brown potatoes. Cook, stirring only occasionally until the potatoes have browned.
Stir in the corned beef, 1 teaspoon salt, ½ teaspoon pepper, thyme, garlic powder, dry mustard, and cayenne.
Meanwhile, in a large bowl, whisk the eggs, milk, the remaining salt, and pepper.
Pour the egg mixture over the corned beef hash.
Carefully slide the skillet into the preheated oven and cook for 60 minutes, or until the eggs are set in the middle and the frittata is golden brown.
Remove. Cool slightly. Cut into wedges, and serve.
tools and equipment:
large, oven-safe skillet
wooden spoon or spatula
I hope you’ve enjoyed this recipe for my Corned Beef Hash Frittata as much as I’ve enjoyed bringing it to you. Should you have any questions regarding this, or anything else you see on my site, please don’t hesitate to contact me directly, or leave me a comment in the comment section below. It is always my distinct pleasure to get back to you with a reply just as soon as I possibly can!
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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!
Until we eat again, I hope you have a delicious day!