Corned Beef Hash and Eggs with Sriracha
- Preparation Time : 10 mins | Cooking Time : 15 mins | Makes 4 Servings
This diner favorite is made even more delicious with a drizzle of Creamy Sriracha Sauce!
;Resize=(726,484))
Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 270.0 |
| Total Fat | 16.0 g |
| Saturated Fat | 3.5 g |
| Cholestrol | 200.0 mg |
| Sodium | 400.0 mg |
| Total Carbs | 19.0 g |
| Dietary Fiber | 2.0 g |
| Sugars | 4.0 g |
| Protein | 13.0 g |
Ingredients List
- 2 Tbsp. olive oil, divided
- 1 cup chopped onion
- 4 cups frozen shredded hash browns
- 4 ounces thickly sliced deli corned beef, chopped
- 4 large eggs
- 4 Tbsp. Hellmann’s® or Best Foods® Creamy Sriracha Sauce
DIRECTIONS
-
HEAT 1 Tbsp. oil in large nonstick skillet over medium-high heat and cook onions, stirring occasionally, until softened, about 5 minutes. Stir in hash browns and corned beef. Cook, stirring occasionally, until potatoes begin to brown and crisp, about 6 minutes.
-
DRIZZLE remaining oil over potatoes mixture and cook, turning mixture in sections with spatula, until browned and crisp, about 6 minutes. Remove and keep warm.
-
COOK eggs, in same skillet, covered, until yolks are almost set, about 4 minutes. Serve hash browns topped with eggs and drizzle with Hellmann’s® or Best Foods® Creamy Sriracha Sauce. Garnish, if desired, with shredded cheddar cheese.
