It’s finally Christmas Eve, and lots of people like to do a big meal on Christmas day. You don’t always have time the night before to give much effort for anything else. This is the excuse I gave myself today when I bought Pillsbury cutout cookies instead of making my own. Tomorrow morning, I’ll be getting up 2 hours early to make breakfast for the fam, so tonight’s cookies are low-maintenance. And that’s ok sometimes!
For a recipe that needed a little more effort, this morning I made corned beef hash and eggs for breakfast, which could easily feed 8 people. The potatoes took a long time to brown, and I actually gave up eventually. But it still turned out great and will last for a couple days since I wasn’t feeding a small army.
Corned Beef Hash and Eggs
- 1 pkg (32 oz) frozen cubed hash browns
- 1 1/2 cups chopped onion
- 1/2 cup canola oil
- 4-5 cups chopped cooked corned beef
- 1/2 tsp salt
- 8 large eggs
In a large ovenproof skillet, cook the hash browns and onion in the oil until the potatoes are browned and onion is tender. Remove from the heat then stir in the corned beef and salt.
Make eight wells in the hash browns. Break one egg in each well and sprinkle with salt and pepper. Cover and bake at 325 degrees for 20-25 minutes or until the eggs reach the desired doneness.