Sara prefers to spend rainy Sundays lounging around the house with her husband while enjoying a home-cooked brunch.
Breakfast, Brunch, or Any Time
Sometimes we like to eat breakfast for dinner, and this recipe is something I experimented with one evening when we were craving eggs. I built a meal around ingredients we had on hand and served it with crisp apple slices and pumpernickel toast. Adding fruit and bread really made it a filling meal. This makes an indulgent breakfast or brunch, so it's perfect for lazy Sundays or entertaining guests.
I also sometimes make a meatless version that uses vegetarian sausage patties instead of corned beef hash. The vegetarian recipe requires adding more oil because there is no grease from the corned beef. While both recipes are equally flavorful, if you're making a meatless substitution for a more healthy version, be aware that meatless sausages are not low in sodium.
Prep Time: 10
Total Time: 25
- canola oil, as needed
- 1 (15-ounce) can corned beef hash
- 1-2 cups frozen hash browns
- 4 large eggs
- 2-3 cups baby spinach, stems removed
- 1 bell pepper, chopped
- 6 fresh button mushrooms, sliced
- 1-2 cups shredded cheese
- 2-3 dashes Frank's Original Red Hot Sauce, optional
- fresh ground black pepper, to taste
- diced tomatoes for topping, optional
- dried basil, to taste
- milk or cream, optional
- Heat cast iron skillet to med-high heat. Add corned beef hash and cook to desired consistency. Add pepper to taste.
- Push hash aside with spatula, add hash browns (and oil, if needed), and cook through. Add more pepper to taste.
- Push hash and potatoes to one side of skillet and add mushrooms and bell pepper. Add some oil, and saute to desired softness.
- Whisk together eggs, milk, or cream (if using), Frank's (if using), pepper and basil.
- Push hash mixture aside with spatula, add a little more oil, pour in egg mixture, and add spinach.
- When eggs are mostly firm and spinach has started to wilt, start to stir the hash mixture into the eggs.
- Remove from heat and add tomatoes (if using). Top with cheese
1. Hash - Fry it Up
Set the heat to medium-high. When the skillet heats up, add the entire can of hash. If you like yours mushy, just heat it until it's warmed through, and then you're ready to move on to step two. However, we like ours well done, a little crisp. To get it to come out that way, you have to cook it a little longer. Let it cook in the pan (without stirring) until it starts to brown, and then stir it up and let it cook until it gets even more brown and crisp. I did not add oil before cooking the hash, and I had no problem with it sticking to the pan. I start adding fresh ground pepper right from the beginning.
2. Remove Spinach Stems
While the hash is cooking, remove the stems from the spinach. You can also tear any large leaves into smaller pieces. You'll notice the spinach comes to about the 30 oz. line, but it's in there very loosely—I did not pack it down. In the finished meal, it's not an overwhelming amount of spinach.
Obviously, you don't have to remove the stems; it won't ruin the meal, if you choose not to. Some people are a bit put off by them. For me, the stems are a bit annoying, even after the spinach is cooked.
3. Hash Browns - Add the Potatoes
Add 1 to 2 cups, depending on how much you like potatoes (and how big your skillet is—you'll notice mine gets pretty full toward the end, and I think I was conservative with the hash browns). With the grease from the hash still coating the pan, I did not have to add much oil—maybe a teaspoon or so (and only to the potatoes). I cooked them on one side of the skillet, after I pushed the hash to the other side. I added some more black pepper also.
I used frozen hash browns to save time, and because I didn't have any fresh potatoes in the pantry. If you have some potatoes on hand, and you feel like peeling and cutting them, they will taste better than frozen.
4. Mushrooms & Bell Pepper - Saute the Veggies
Now the pan is getting pretty full. I added just a little bit of oil to saute the vegetables in. Again, I pushed what was already cooked off to one side, while sauteing the veggies. When they are as soft as you like them, move on to step 4.
I know some people who hate mushrooms. Just about any kind of veggies you have in the kitchen will taste just fine in a skillet meal. Zucchini, broccoli, yellow squash, whatever you like.
5. Crack the Eggs - Add Liquids & Spices
Looks a little bit like a face, doesn't it? This is all four eggs, a few dashes of Frank's, more fresh ground black pepper, dried basil (maybe a teaspoon or so) and some 2% milk (I always use it, but I never measure it out). Some people don't like adding milk to their eggs; I think it keeps them from coming out too dry. Add it, don't add it, whatever—it won't ruin the recipe. Try not to whisk everything together until just prior to pouring the liquids into the pan. The eggs don't come out as fluffy if you beat them and then let them set.
6. Add Baby Spinach - Cook With Eggs
Push everything to one side of the skillet, add a little bit of oil, then pour in the egg mixture. Now, add the spinach. Wait a minute or two, and then start stirring the eggs and spinach together. The spinach will wilt as the eggs cook. Once the eggs start to firm up, start folding them into the hash mixture.
7. Remove From Heat
Add Tomatoes (Optional)
Add Cheese - Shredded Cheddar & Swiss
At this point, it looks more like a pizza than a breakfast skillet. This is Swiss and sharp cheddar, but you can use whatever you like. I didn't measure it, but it's probably at least a cup and a half. (We really like cheese)! Let it stand for a couple of minutes while it melts.
Essential for Preparing this Meal
Have you made this?
© 2013 Sara Krentz
IMKZRNU2 from Pacific Northwest on May 29, 2013:
I am looking forward to trying this recipe. Thanks for sharing it!
soaringsis on May 29, 2013:
This really looks good. I love hash but never thought about adding your ingredients. Thanks for sharing.
anonymous on May 29, 2013:
May have to try that. It looks really good!