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Are you a weekend lover? Do you yearn for that freedom of Saturday and Sundays? For most of us weekends are meant for relaxation, hanging out with friends and a hearty breakfast and Sunday brunch. Yet somewhere along those lines adulthood came into play and that thing called “responsibilities” crept in. Soccer games, yard work, laundry, 973 errands, grocery shopping and oh yeah…”me time”. However for me one thing has remained consistent – those awesome breakfast and brunches. When the great folks from HORMEL® MARY KITCHEN® challenged me to come up with breakfast/brunch recipe I was super stoked. For me either Saturday or Sunday are my ‘cheat days’ when it comes to working out and watching what I eat. I can treat myself to stuff I don’t normally eat everyday. So when they put forth this challenge I knew exactly what I wanted to make – I wanted hearty, filling CONVENIENT (because even though it’s the weekend I don’t rest) and delicious. Oh yeah I wanted Corned Beef Hash & Egg Stuffed Potato Skins! What is even more awesome is seeing that there is a $1.00 off coupon off the purchase of any two (2) HORMEL® MARY KITCHEN® Hash products!
This recipe could not be any easier to make! For me I always have baked potatoes made up in the fridge – whether they are Russet or Sweet potatoes, they are a great thing to have on hand when the mood strikes. Potatoes are so universal that you can use them a million ways from Sunday. For this dish you really only need 4 basic ingredients – baked potatoes, eggs, shredded Swiss cheese and HORMEL® MARY KITCHEN® Corned Beef Hash.
A quick trip to my local Walmart which the awesome both-end marked aisles and BOOM – the HORMEL® MARY KITCHEN® has in front of me. My store offered 3 varieties – regular corned beef hash, reduced fat and roast beef. Honestly it was a tough decision but since it was the weekend I went full on regular.
This dish comes together in no time. If you don’t have the potatoes already baked up then add another 45 minutes to the recipe. But I have a feeling once you make this recipe you’ll have them already baked ahead of time because this recipe ROCKS! Once the potatoes are scooped out (see how to make perfect potato skins every time on how to scoop them out), all you need to do is make sure the corned beef hash is crispy. To do that simply empty the contents of the can into a non-stick pan and using a heat-safe spatula gently break up some of the big chunks. In about 5-8 minutes the hash is heated up and browned.
For me I went with a dual cheese layer because I ♥ cheese. Now if you don’t like cheese you can totally omit and yes I’ll still be your bff even though you aren’t a cheese lover. LOL For me I loaded up these skins with the HORMEL® MARY KITCHEN® Corned Beef Hash and topped them with just a bit more cheese. Before I popped them under the broiler I pan-fried a few eggs. Now for me I’m all about the yolk – I want it dippy and runny. I want it that as soon as my knife pierces it the luscious creamy yolk cascades down into the potato and all through the hash. If you’re not a yolk lover then cook the egg longer. If you wanted you could even add some hot sauce to this bad boy and garnish with green onions!
When the eggs were almost done (psst – did you see that my eggs aren’t flipped either BUT they are done?! Yep… it’s a chef’s secret that I share in the recipe below!), pop the cheese covered skins under the broiler for a few just to melt the last bit of cheese. When it’s done, pull them out of the oven, top with a dippy egg and dig in!
This recipe took hardly any time to put together which is perfect for me as my weekends are just as busy as my weekdays. That first bite…ah that first bite was pure bliss! The crispy hash, the creamy yolk, that melty cheese and that potato skin. Seriously this is so breakfast/brunch/dinner/2am worthy! It’s killer and seriously hearty! Now with St. Patrick’s Day approaching this will DEFINITELY be on my menu for the festivities! So go on, grab your coupons and hit the store to make this! You will seriously fall in love with this recipe like I did!
So now my challenge to you – what creative recipe would you use this delicious Corned Beef Hash in?Print
- 1 15 ounce can HORMEL® MARY KITCHEN® Corned Hash
- 2 large oven roasted baked potatoes, warmed *See note on how to make the potatoes
- 4 large eggs
- 2 cups shredded Swiss cheese
- Olive oil for misting
- Set the oven to broil with the rack in the middle.
- In a lightly sprayed nonstick pan over medium heat empty the container of the HORMEL® MARY KITCHEN® Corned Hash carefully breaking up the big chunks. Cook for 5-8 minutes stirring occasionally until the mixture is lightly crispy.
- While the hash is crisping up, place the baked potato on its side carefully cut in half lengthways.
- Using a spoon, make a line going around the inside of the potato about 1/4″ from the edge of the skin. Do not push the spoon all the way down.
- Hollow out the middle of the potato to make a “bowl leaving about a 1/4″ edge all the way around. Place the scooped out potato filling in a separate bowl for another meal.
- Place each potato skin, flesh side up on a foil lined pan and mist lightly with olive oil.
- Put the pan under the broiler for 3-5 minutes or until the edges of the potato skin are slightly browned and crispy.
- Remove the skins from the oven and fill each skin with 1/4 cup of cheese.
- Evenly divide the HORMEL® MARY KITCHEN® Corned Hash between the skins and top with the remaining shredded cheese. Set the pan aside.
- Place a large non-stick pan over medium heat.
- When the pan is hot give it a light spray with cooking oil.
- Crack one egg in at a time using a heat-safe spatula to help form the egg into a circle or oval depending on your toast.
- Once the first egg is cooking away, crack the remaining eggs trying not to touch the whites. If it does just use the edge of a heat-safe spatula to separate.
- Reduce the heat to medium low and allow the whites to cook until set. ~3-7 minutes for the whites to be set and the yolks to be running. Cook longer for solid yolks. By cooking them low and slow there’s no need to flip the eggs.
- About a minute before the eggs are done, place your potato skins under the broiler just to melt the cheese.
- Once the cheese is melted, plate each skin and top with a dippy egg and enjoy!
Learn how to make Perfect Oven Roasted Potatoes each and every time!