Baked Eggs over Sweet Potato and Corned Beef Hash


Here’s what Elan and I made for breakfast Sunday.  Taking her cue from Denny’s and other classic “skillet” houses, Elan used a seasoned cast-iron skillet to sear a crusty brown edge on a mixture of roasted sweet potato, sauteed onion and green pepper. We stirred in cubed corn beef – from the deli – then scooped the hash warm into a lightly-greased ramekin.

We gently broke two eggs on top and slid the ramekin under a hot broiler just long enough for the whites to set, about 3 minutes.  You could actually hear them blister and spit under the heat.  A sprinkle of parsley, chives, sea salt and black pepper finished it off.  And then we did.  And then we baked another.

Next week we’ll make hash from barbecue leftovers: steak, red onion, Yukon golds and our favorite peppers- poblanos- for a smoky heat.   Heat, we’ve decided, is essential to our hash.

What are your must-have ingredients?  Also, does food always look better in individual bakers?

xo Sarah

4 Comments on Baked Eggs over Sweet Potato and Corned Beef Hash

  1. Jane
    February 7, 2012 at 2:41 pm (11 years ago)

    My mother, Lydia’s Gramma, always made hash from leftover roast and potatoes

  2. Nancy Nugent
    February 7, 2012 at 4:14 pm (11 years ago)

    OK, I’m going to pull a “Grandma” and change it up! I will do sweets, some black beans, jalapenos, onion and a bit of cumin………..get that all sauteed and crusty,sprinkle a little cilantro…….then, crack the eggs! I can’t wait to hear that sound, Sarah!!

  3. Sarah
    February 8, 2012 at 12:57 pm (11 years ago)

    ooh, I love the classic leftover roast and the southwest inspired version! xx

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