Best Corned Beef Hash Cups Recipes

Corned Beef Hash Tater Cups #5FIX image

Provided by MakeDollarHoller

Categories Potato

Time 42m

Yield 9 tater cups, 4 serving(s)

Number Of Ingredients 5

1 -20 ounce Simply Potatoes® Shredded Hash Browns
1 large egg, beaten
4 tablespoons cornstarch
1/2 lb deli corned beef, cut in strips
1 1/2 cups swiss cheese, shredded

Steps:

Preheat oven to 375 degrees.
Place the hash browns in a large bowl and sprinkle half of the cornstarch on top. Toss until well-coated. Repeat with the remaining cornstarch. Mix in the beaten egg.
Divide the mixture evenly among 9 standard muffin tin cups that have been greased. Press the mixture to the bottom and sides of the cup. Bake 20-23 minutes or until golden brown.
Fill the baked hash brown cups with equally divided amounts of the corned beef strips. Top with equal amounts of the shredded cheese. Bake an additional 7-9 minutes.
Let cool 5 minutes. Carefully loosen the edges of cups using a knife. Use a fork to remove each tater cup.

Nutrition Facts : Calories 344.5, Fat 23.2, SaturatedFat 11.2, Cholesterol 139.3, Sodium 738.8, Carbohydrate 9.8, Fiber 0.1, Sugar 0.6, Protein 22.8

CORNED BEEF AND HASH AND EGG CUPS image

Yield 12

Number Of Ingredients 9

non stick cook spray
3 TBS unsalted butter
8 oz. sliced corned beef chopped
1/2 med onion
1 3/4 c shredded hash browns
3 TBS parsley leaves
1/2 tsp kosher salt
black pepper to taste
12 large eggs

Steps:

Preheat oven to 425 spray muffin pan with non stick spray Heat butter in microwave until melted In large bowl toss corned beef, onion, hash browns , parsley, salt pepper and melted butter till combined. Press about 1/3 c mix into bottom and up sides of each muffin cup. Bake cups 15-20 minutes until golden brown Reduce oven temp to 375. Crack 1 egg into center of each cup and bake 15-18 minutes until eggs are set 139 calories

Corned Beef Hash Cups image

Provided by ratherbeswimmin

Categories Breakfast

Time 42m

Yield 12 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1/2 small onion, chopped
3 cups refrigerator hash brown potatoes (chunks, not shreds)
salt
pepper
1/2 teaspoon thyme
1/4 lb sliced deli corned beef, chopped
12 eggs

Steps:

Preheat oven to 350°; prepare 12 regular muffin cups with foil or silicone liners.
Heat a skillet over med-high heat, add the olive oil and onions, then add potatoes.
Add salt and pepper and thyme, and cook, stirring occasionally, about 15 minutes.
Stir in corned beef and divide mixture among the cups, pressing down into the bottoms.
Place contents of 1 egg on top of each cup, and bake for 12 minutes, until whites are set.