Corned Beef Hash ’n Egg CupsCorned Beef Hash ’n Egg Cups
Corned Beef Hash ’n Egg Cups
Corned Beef Hash ’n Egg Cups
Logo
Recipe - ShopRite of Bethlehem
CornedBeefHash_nEggCups.jpg
Corned Beef Hash ’n Egg Cups
Prep Time15 Minutes
Servings12
Cook Time30 Minutes
Calories139
Ingredients
3 Tbs unsalted butter
8 oz sliced deli corned beef, chopped
1/2 medium onion, finely chopped (about ¾ cup)
1 3/4 cups refrigerated shredded hash browns
3 Tbs chopped fresh parsley leaves
1/2 tsp kosher salt
1/2 tsp coarse ground black pepper
12 large eggs
nonstick cooking spray
Directions

1. Preheat oven to 425°. Spray muffin pan with nonstick cooking spray. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, toss corned beef, onion, hash browns, parsley, salt, pepper and melted butter until well combined.

 

2. Press about ? cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15 to 20 minutes or until golden brown.

 

3. Reduce oven temperature to 375°. Crack 1 egg into center of each cup. Bake 15 to 18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.

 

Nutritional Information
  • 7 g Fat
  • 3 g Saturated fat
  • 203 mg Cholesterol
  • 1168 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 10 g Protein
15 minutes
Prep Time
30 minutes
Cook Time
12
Servings
139
Calories

Shop Ingredients

Makes 12 servings
3 Tbs unsalted butter
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz, 1 Pound
On Sale!
$3.99 was $4.29$3.99/lb
8 oz sliced deli corned beef, chopped
Black Bear First Cut Corned Beef
Black Bear Black Bear First Cut Corned Beef, 1 Pound
On Sale! Limit 4 lbs
$12.99/lb was $14.99/lb$12.99/lb
1/2 medium onion, finely chopped (about ¾ cup)
Bowl & Basket Sweet Onions, 3 lb
Bowl & Basket Bowl & Basket Sweet Onions, 3 lb, 3 Pound
$3.49$1.16/lb
1 3/4 cups refrigerated shredded hash browns
Simply Potatoes Shredded Hash Browns, 20 oz
Simply Potatoes Simply Potatoes Shredded Hash Browns, 20 oz, 20 Ounce
$3.99$0.20/oz
3 Tbs chopped fresh parsley leaves
Parsley Organically Grown - Curly, 1 each
Parsley Parsley Organically Grown - Curly, 1 each, 1 Each
$1.99
1/2 tsp kosher salt
Selina Naturally Fine Ground Celtic Sea Salt, 1 lb
Selina Naturally Selina Naturally Fine Ground Celtic Sea Salt, 1 lb, 16 Pound
$13.99$0.05/oz
1/2 tsp coarse ground black pepper
Green Bell Pepper, 1 ct, 6 oz
Fresh Green Bell Pepper, 1 ct, 6 oz, 6 Ounce
$0.75 avg/ea$0.12/oz
12 large eggs
Eggland's Best Classic Extra Large White Eggs, 12 count
Eggland's Best Eggland's Best Classic Extra Large White Eggs, 12 count, 12 Each
$6.79$0.57 each
nonstick cooking spray
Bowl & Basket Specialty Ghee Non-Stick Cooking Spray, 5 fl oz
Bowl & Basket Specialty Bowl & Basket Specialty Ghee Non-Stick Cooking Spray, 5 fl oz, 5 Fluid ounce
$5.29$1.06/fl oz

Nutritional Information

  • 7 g Fat
  • 3 g Saturated fat
  • 203 mg Cholesterol
  • 1168 mg Sodium
  • 6 g Carbohydrates
  • 1 g Fiber
  • 10 g Protein

Directions

1. Preheat oven to 425°. Spray muffin pan with nonstick cooking spray. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, toss corned beef, onion, hash browns, parsley, salt, pepper and melted butter until well combined.

 

2. Press about ? cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15 to 20 minutes or until golden brown.

 

3. Reduce oven temperature to 375°. Crack 1 egg into center of each cup. Bake 15 to 18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.