Oven Roasted Corned Beef Hash

Ingredients

• 454 gred new potatoes, diced small (about 1.3 cm)
• 283 gcooked corned beef, diced
• 24 largeBrussels sprouts, thinly sliced
• 60 ml, dividedolive oil
• to tastesalt and freshly ground black pepper
• 4eggs

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Prepare the tray

   Line a baking sheet with parchment paper.

3. 3

   Mix the hash

   Put the potatoes, corned beef and Brussels sprouts in a large bowl. Drizzle over 45 ml of the olive oil, season with salt and freshly ground black pepper, and toss to coat evenly. Spread the mixture in a single layer on the prepared baking sheet.

4. 4

   Roast until tender

   Roast at 200°C for 25–30 minutes, until the potatoes are tender and the beef and Brussels sprouts have some crisp edges.

5. 5

   Fry the eggs

   During the last few minutes of roasting, heat a frying pan over medium heat until hot. Add the remaining 15 ml olive oil and tilt the pan to coat it. When the oil shimmers, carefully add the eggs and fry them to your preferred doneness.

6. 6

   Serve the hash

   Divide the hash between four plates and top each portion with a fried egg. Serve.

What is corned beef hash?

Hash is a practical dish of chopped ingredients cooked together, often using leftover meat and potatoes. Corned beef hash is associated with making a filling meal from cooked corned beef rather than letting it go to waste.

This version roasts the ingredients on a tray instead of cooking them in a pan. Thinly sliced sprouts cook alongside the small potato cubes, and a fried egg finishes each serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 451 calories, 22g protein, 29g carbs, 29g fat.

The potatoes provide most of the carbohydrates, while the corned beef and eggs contribute protein. Olive oil and the egg yolks account for much of the fat. To balance the plate, serve the hash with a fresh salad or other vegetables.

Choosing the ingredients

Potatoes: Red new potatoes hold their shape as they roast. Dice them to about 1.3 cm so they have time to become tender alongside the other ingredients.

Corned beef: Use cooked beef, diced into small pieces. Since it is already cooked, the oven time is mainly for heating it through and giving some edges a little crispness.

Brussels sprouts: Slice them thinly so they roast in the same time as the potatoes. Trim away any tough stem ends before slicing.

Getting an even roast

Single layer: Spread the mixture across the lined baking sheet without piling it up. A crowded tray can make the ingredients steam rather than develop browned edges.

Oil and seasoning: Toss the ingredients thoroughly with the measured oil, salt and pepper so they are coated before they go into the oven.

Checking for doneness

Potatoes: Check that a piece is tender when pierced with a fork; if it is still firm, give the tray a little more time.

Edges: The corned beef and sprouts should have some crisp, browned edges after 25–30 minutes. The exact browning can vary with the oven and how evenly the ingredients are spread.

Frying the eggs

Timing: Start heating the frying pan during the last few minutes of roasting so the eggs are ready around the same time as the hash.

Doneness: Fry the eggs to your preference, then place one on each portion. The yolk can be left runny or cooked through to suit the people at the table.

Serving the hash

Serve it hot, with one fried egg over each plate. The hash is substantial on its own, or you can add a fresh green salad or sliced tomatoes alongside.

Recipe notes & tips

• Dice the potatoes evenly so they roast at a similar rate.
• Slice the Brussels sprouts thinly to help them cook through with the potatoes.
• Use a large baking sheet and keep the mixture in a single layer.
• Season the mixture before roasting so the salt and pepper coat it evenly.
• Begin frying the eggs near the end of the oven time so they are ready to serve hot.

Variations

• Runny yolks: Fry the eggs until the whites are set but the yolks remain soft.
• Firm yolks: Cook the eggs for longer if you prefer the yolks set.
• Extra sprouts: Increase the sliced Brussels sprouts and spread them well across the tray.
• Peppery finish: Add extra freshly ground black pepper at the table.
• Crispier hash: Spread the mixture out across a larger tray if it looks crowded.

Common mistakes to avoid

• Large potato pieces: They may stay firm; dice the potatoes to about 1.3 cm.
• Crowded tray: The mixture can steam instead of crisp; spread it in a single layer.
• Uneven coating: Some pieces may dry out; toss thoroughly with the oil and seasoning.
• Overcooking the eggs: They can turn firm; fry them only to your preferred doneness.
• Starting the eggs too early: They may cool before the hash is ready; fry them during the last few minutes of roasting.

How to store

Refrigerate leftover hash in a covered container and use within 3–4 days. Store it separately from any leftover fried eggs, and reheat the hash until hot in a pan or oven; fry fresh eggs for serving.

Frequently asked questions