corned beef & sharp cheddar--hash egg bake

corned beef & sharp cheddar hash egg bake


  • 1 1/2 cups Dietz & Watson Corned Beef, diced
  • 1/2 cup Dietz & Watson New York State Creamy Cheddar C-Sharp, shredded
  • 3 tbsp Olive Oil
  • 1 Small Yellow Onion, diced
  • 3 Medium Gold Potatoes, washed and diced
  • 1/4 cup Red Bell Pepper, diced
  • 1/4 cup Green Bell Pepper, diced
  • 1 clove Garlic, finely minced
  • 6 Large Eggs
  • 2 sprigs Fresh Parsley, chopped
  • Dash Salt & Pepper, to taste


  1. Preheat oven to 350 degrees
  2. In a large oven-safe skillet or saute pan, heat olive oil over medium heat
  3. Add diced onion, potatoes, peppers, salt and pepper and cook for 10-12 minutes or until the veggies are tender
  4. Add diced garlic and cook for an additional minute
  5. Stir in D&W Corned Beef and remove from heat
  6. Crack the eggs on top of the hash and sprinkle on the cheese
  7. Bake for 20 minutes or until the eggs are done to your liking
  8. Top with chopped parsley and pepper to taste

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