Breakfast

Corned Beef Hash

  • Prep 15 mins
  • Total 35 mins
  • Easy
  • Serves 4

Allergies

  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 1/2 lb pre-cooked corned beef, diced
  • 2 tablespoons vegetable oil
  • 1 white onion, peeled, finely chopped
  • 1 bell pepper, finely chopped
  • 2 medium baking potatoes, peeled, diced
  • Ground black pepper, as desired
  • 3 tsp kosher salt, divided
  • 4-6 large eggs
  • Hot sauce, for serving
  • Step 1

    Close lid and move slider to AIR FRY/STOVE TOP. Select SEAR/SAUTÉ and set to HI-5. Open lid and select START/STOP to begin preheating. Allow unit to preheat for 5 minutes.

  • Step 2

    After 5 minutes, add corned beef to pot and sauté for 5 minutes, or until fat has rendered.

  • Step 3

    Add oil, onion, bell pepper, and potatoes to pot. Season with black pepper and 2 teaspoons salt. Sauté for 5 to 10 minutes, until onion is translucent and bell pepper has softened. Then let the hash mixture cook for another 5 minutes, without stirring, so a crust forms on the bottom.

  • Step 4

    After 5 minutes, stir mixture. Then let cook for another 5 minutes, without stirring.

  • Step 5

    Crack eggs onto the surface on the hash and  with remaining salt. Close lid and keep slider in the AIR FRY/STOVETOP position. Select BROIL and set time to 10 minutes. Select START/ STOP to begin. Check eggs frequently, cooking until desired doneness is achieved.

  • Step 6

    When cooking is complete, serve eggs and hash immediately with hot sauce.