In a large ovenproof skillet, cook hash browns and onion in oil until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and salt.
Make eight wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper.
Cover and bake at 325° for 20-25 minutes or until eggs reach desired doneness.
Garnish with parsley. Yield: 4 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (472g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 1323 (88%)|
|Amt Per Serving||% DV|
|Total Fat 147g||196 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 84.3g|
|Polyunsanturated Fat 36.3g|
|Cholesterol 1489mg||458 %|
|Sodium 570.8mg||20 %|
|Potassium 514.2mg||14 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3g|
|Protein 44.5g||64 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1496
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!