TIP: If you like your hash more cohesive, use a large fork to lightly smash the potatoes before adding the corned beef, Stir ¼ cup of low sodium chicken or vegetable stock with the corned beef.
Step-by-step instruction without your screen going to sleep
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
3/4 pound
corned beef, cut into 1/4-inch pieces
4
large eggs
Utensils
Large Bowl
Step 1
In a bowl, mix the potatoes, onion, red pepper, oil, thyme, 1/4 teaspoon of salt,an 1/4 teaspoon of pepper. Spread the vegetables on the sheet pan in an evenlayer.
Step 2
Select AIR ROAST, set temperature to 375 F, and set time to 25 minutes. Select START/PAUSE to begin preheating.
Step 3
Once the unit has preheated, slide the sheet pan into the oven.
Step 4
After 15 minutes, remove the pan from the oven and add the corn beef. Stir the mixture to incorporate the corn beef. Return the pan to the oven and continue cooking for 5 minutes.
Step 5
After 5 minutes (20 minutes total), Remove the pan from the oven. Using a large spoon, create 4 circles in the hash to hold the eggs. Gently crack an egg into each circle; season eggs with remaining 1/4 teaspoon of salt and one 4 teaspoons of pepper. Return the sheet pan to the oven. Continue cooking for three to 8 minutes, depending on how you like your eggs (3 to 4 minutes for runny yolks;8 minutes for firm yolks).
Step 6
When cooking is complete, remove the pan from the oven. Serve immediately.
In a bowl, mix the potatoes, onion, red pepper, oil, thyme, 1/4 teaspoon of salt,an 1/4 teaspoon of pepper. Spread the vegetables on the sheet pan in an evenlayer.
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
3/4 pound
corned beef, cut into 1/4-inch pieces
4
large eggs
Step 2 of 6
Select AIR ROAST, set temperature to 375 F, and set time to 25 minutes. Select START/PAUSE to begin preheating.
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
3/4 pound
corned beef, cut into 1/4-inch pieces
4
large eggs
Step 3 of 6
Once the unit has preheated, slide the sheet pan into the oven.
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
3/4 pound
corned beef, cut into 1/4-inch pieces
4
large eggs
Step 4 of 6
After 15 minutes, remove the pan from the oven and add the corn beef. Stir the mixture to incorporate the corn beef. Return the pan to the oven and continue cooking for 5 minutes.
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
3/4 pound
corned beef, cut into 1/4-inch pieces
4
large eggs
Step 5 of 6
After 5 minutes (20 minutes total), Remove the pan from the oven. Using a large spoon, create 4 circles in the hash to hold the eggs. Gently crack an egg into each circle; season eggs with remaining 1/4 teaspoon of salt and one 4 teaspoons of pepper. Return the sheet pan to the oven. Continue cooking for three to 8 minutes, depending on how you like your eggs (3 to 4 minutes for runny yolks;8 minutes for firm yolks).
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
3/4 pound
corned beef, cut into 1/4-inch pieces
4
large eggs
Step 6 of 6
When cooking is complete, remove the pan from the oven. Serve immediately.
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
50g
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
1/2 teaspoon
freshly ground black pepper, divided
.34kg
corned beef, cut into 1/4-inch pieces
4
large eggs
2 medium
yukon gold potatoes, Peeled, cut into 1/4-inch cubes (about 3 cups)
1 medium
onion, chopped (about 1 Cup)
1/3 cup
diced red bell peppers
3 tablespoons
vegetable oil
1/2 teaspoon
dried thyme
1/2 teaspoon
kosher salt or one 4 teaspoon fine salt, divided
