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Baked Eggs with Corned Beef and Sauerkraut Hash

Name: Baked Eggs with Corned Beef and Sauerkraut Hash
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1/2 cup diced celery; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 1/2 teaspoon garlic powder; 2 cups cooked corned beef, chopped or shredded; 2 cups sauerkraut, drained and rinsed; 2 tablespoons butter; 2 tablespoons chopped fresh parsley leaves; 4 large eggs; Salt and freshly ground black pepper, to taste

Category
American
Cusine
American

What do you need?

How to make?

Ingredients

4 large eggs

2 tablespoons butter

1/2 cup diced onion

1/2 cup diced red bell pepper

1/2 cup diced celery

1/2 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

2 cups cooked corned beef, chopped or shredded

2 cups sauerkraut, drained and rinsed

2 tablespoons chopped fresh parsley leaves

Directions

Position a rack in the center of the oven and heat to 450°F. Generously oil a 9×13-inch baking dish. In a large bowl, toss the potatoes with the lemon juice. Add the corned beef, sauerkraut, 1-1/2 Tbs. of the dill, 1/2 tsp. salt, and 1/2 tsp. pepper, and mix well. Transfer to the baking dish, drizzle with the oil, and bake until the top is golden and crisp, 35 to 45 minutes. Remove from the oven, and using a large spoon, make six evenly spaced depressions in the potato mixture. Crack an Eggland’s Best egg into each depression. Scatter the cheese over the potatoes, avoiding the eggs. Continue baking until the egg whites are opaque, the yolks are almost set, and the cheese is melted, about 7 minutes. Remove from the oven, cover with foil, and let stand for 2 minutes. Remove the foil, and sprinkle with the remaining 1/2 Tbs. dill. Serve with the dressing and toast, if you like.