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  • Nonstick cooking spray
  • 3 tablespoons Food Club unsalted butter
  • 8 ounces sliced deli corned beef, chopped
  • 1/2 medium onion, finely chopped (about 3/4 cup)
  • 1-3/4 cups refrigerated shredded hash browns
  • 3 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 12 Full Circle Organic large brown eggs


  1. Preheat oven to 425°. Spray muffin pan with nonstick cooking spray. In small microwave-safe bowl, heat butter in microwave oven on high 30 seconds or until melted. In large bowl, toss corned beef, onion, hash browns, parsley, salt, pepper and melted butter until well combined.
  2. Press about 1/3 cup corned beef mixture onto bottom and up sides of each cup. Bake cups 15 to 20 minutes or until golden brown.
  3. Reduce oven temperature to 375°. Crack 1 egg into center of each cup. Bake 15 to 18 minutes longer or until eggs are set. Run knife around edges of cups to loosen from pan.

  • 139 Calories
  • 7g Fat (3g saturated)
  • 203mg Cholesterol
  • 1168mg Sodium
  • 6g Carbohydrates
  • 1g Fiber
  • 10g Protein

One Response to Corned Beef Hash ‘n Egg Cups

  1. Polkadotlady67 says:

    I am making this right now for my family….they love corned beef hash and eggs. This would be good for camping…..that is if you know how to make do without a real oven. I have baked biscuits, cake, soft pretzels, and a few other things too.(I have been a cub scout and girl scout leader, can you tell?) The kids always enjoyed the outdoor cooking class I gave. This recipe could be custom made for individual tastes (read “picky eaters”) Thanks for posting this recipe…..I am having fun.