Tag Archives: corned beef hash

Breakfast Bake | Corned Beef Hash, Eggs, & Cheese

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Breakfast Bake | On a plate

I always try to keep a can of corned beef hash hanging out in the pantry for whenever the mood or need strikes. This morning, like most weekend mornings, I was awake before everyone else. I had some coffee, watched a weird movie, and then got hungry.

Heating instructions for corned beef hash, including stove top and oven methods.

I popped out the trusty can of Aldi corned beef hash, and noticed there were oven directions on the back. Oven directions?

I have always just cooked it in a pan. Am I missing out? I would have done eggs in the pan, too. I know I can do eggs in the oven. Wait. Cupcake pan? 8″x8″ glass dish? No. Ceramic pie dish.

I’m making a dish with what I have on hand.

  • A can of corned beef hash.
  • Bell Pepper (I had an orange one)
  • 5 eggs
  • 2 cups shredded cheese
  • Maybe ¼ cup of bacon pieces.
  • Black pepper, garlic powder, onion powder, paprika, Dash table blend, white pepper, cayenne.

This is what I did…

  1. So, I spread out the canned corned beef hash on to the bottom of the pie dish, and popped it into the preheated 375° oven for 10 minutes.
  2. While that was going on, I diced an orange bell pepper & hit it with paprika, onion powder, garlic powder, & Dash table blend.
  3. I pulled out the hash, added the pepper, and added it back in for 5 minutes.
  4. While that was going on, I popped 5 eggs, some shredded cheese, bacon pieces, black pepper, white pepper, cayenne, & probably more Dash.
  5. I pulled the dish out, poured the egg mixture in, put it back in the oven, and cranked it down to 350° for 12 minutes.
  6. Then I pulled it out, put some more cheese & bacon on top, and put it back in for 7 minutes as it was still a bit liquidy.

It was awesome when I yanked it out of the oven & could not wait to eat.

A slice of cheesy corned beef hash breakfast bake, with visible ham and potato on a white plate, accompanied by a fork.
A baked casserole with a golden cheesy topping, garnished with bits of bacon, in a blue-trimmed white pie dish on a stovetop.

I am faced with a quandary… Is this a casserole, a quiche, or a frittata?

A quiche would have a crust… perhaps like a pie crust or croissant dough? A frittata would be started on the stovetop, and this was all oven, albeit in & out. Maybe an oven-frittata? This wasn’t a particularly deep dish, but casserole may be it. I need you the readers to weigh-in in the comments.

The only changes I’d make are I think I’d like some fresh spinach or at least just parsley to freshen or lighten it up? Also, maybe I would crisp up the corned beef hash a little longer or a higher temp? Maybe on the air fryer or convection setting. Perhaps some sort of dough… like croissant dough on the top or bottom, or biscuits on the top? Maybe doing hash browns on the bottom and canned corned beef on that? I didn’t put milk or cream in the egg mixture, but I could have. I feel like some Red Hot or something would have been good too, or even hot ketchup on the side. A biscuit-gravy style gravy may have been good too.

I feel like I will be doing this again and tweaking the recipe many times.

How would you do it? Do you make something similar?

The Corned Beast Hash Stack

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Ever have an idea that you can’t shake? I had all the ingredients. I wanted to make them into a sandwich. I didn’t want to fry the components in separate pans & use the oven… so I did it all on a big baking sheet.

It worked. Mostly.

A layered sandwich featuring hash brown patties, melted cheese, scrambled eggs, & corned beef hash served on a white plate.

The hashbrown patties came in the shape that I wanted to mimic, so I wasn’t interested in a muffin tin for the eggs or the corned beef hash. I may just used canned corned beef next time & not the hash… and I may end up cooking the eggs separately. Maybe.

This is how I did it this time. I made 4 of them.

Ingredients:

  • 8 frozen hash brown patties
  • 1 can of corned beef hash
  • 4 eggs
  • Milk (optional)
  • Salt, Pepper, Onion Powder to taste
  • 4 slices of American cheese singles
  • Spray oil
  • Heavy duty aluminum foil.

How I did it…

  1. Preheat the oven to 425° on the air fryer setting.
  2. Make 4 foil rings the size of your hash brown patties and set them aside.
  3. Sprayed the (large) backing sheet with the cooking oil.
  4. Pop those hash brown patties on like a checkerboard.
  5. Put it in the oven for 5 minutes.
  6. Take it out, flip the patties, and spoon the corned beef hash into some of the empty spots. (Think if each row or column like 1 sandwich.)
  7. Pop it back in & crank it down to 400° on air fry for another 10 minutes.
  8. While that is going mix your egg, milk. & spices.
  9. Pull the chaos triple checkerboard out and flip the corned beef.
  10. Put the foil rings in place in the empty spots, pour the eggs in there, and put it back in the oven for 5 minutes.
  11. Pull it out, remove the foil rings that barely worked, toss on the cheese slices, and pop it in for 2 minutes.
  12. Take it out, let it cool for 3½, and stack it on a plate! (I added ketchup here too – should have also used some Red Hot or something similar.)
    • That’s…
      • -Hashbrown Patty-
      • —— Cheese —–
      • ——– Egg ——-
      • Corned Beef Hash
      • -Hashbrown Patty-
  13. Eat it!

It’s a work in progress, but it was delicious. What do you think? How would you do it? Our oven has a convection setting and an air fry setting. I could see this working with either, or just by baking it… adjusting the time & temp. I didn’t want to stack it like a casserole, but I certainly could have… and frozen hash browns or tater tots may have worked…. The egg would probably have to be used as a binder for that and/or the corned beef… but then were in casserole land again, not a stacked sandwich.

A baking sheet filled with golden-brown hash brown patties arranged in a grid, with sections of scrambled eggs and corned beef hash interspersed between them.
A large baking sheet with four hash brown patties topped with melted American cheese, scrambled eggs, and corned beef hash arranged in a grid pattern.

S.O.S. | The Recipe!

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…—… Shit on a Shingle …—…

10/10, would recommend.

Shit on a Shingle
Shit on a Shingle
  • ½ lb. of Pastrami
  • ½ cup (1 stick) butter
  • ½ cup flour
  • 3 cups milk.
  • Toast.

I know dried chip beef is the norm, but it’s so damn salty. If I use that I rinse it off. The jarred stuff is wildly expensive & the lil’ Buddig packs have like 2 slices of meat. (This “½ lb.” was only 7 oz., thanks Hillshire Farms & shrinkflation!)

I added black pepper, onion powder, Mrs. Dash table blend, paprika, & ground mustard. Of course. You do you & add what you like.

  1. Melt your butter on high in a pan on the stove top.
  2. Chop & add the beef as it’s melting.
  3. Crank it down to medium-high.
  4. Toss in the flour, brown it in the butter to cook off the flour taste.
  5. Add a cup of milk, stir until thick.
  6. Add the 2 leftover cups of milk, cook until it thickens… it will thicken more upon standing.
  7. If you need instructions for toast, please Google it.

🍞

I put the recipe before the story for all you “I DoN’T WaNt tO ReAd yOuR LiFe sToRy, JuSt gIvE Me tHe rEcIpE!” people. Fancy people call this Chipped Beef on Toast and polite people call it S.O.S., I call it “Shit on a Shingle.”

I think traditionally, shit on a shingle is served with dried chipped beef. I have used the jarred Armor or Hormel and the packet of Buddig stuff in the past. I like the pastrami, but corned beef, roast beef, or whatever you want would work. Go crazy with ham, turkey, chicken, venison, bison, elk, rabbit, squirrel, or whatever tickles your tastebuds.

I use the term traditionally loosely, as I have heard others claim it should be made with ground beef. It seems to be a military thing. It may change depending on your branch of service, the time when you served, and the region?

Some unhinged people may even add cheese… and someone on threads said they add peas. I like creamed peas, so why not? We used to have creamed canned asparagus over toast. Sometimes the asparagus was fresh and we used cream-of asparagus condensed soup to make the sauce.

This really isn’t much different from sausage and gravy over biscuits. I prefer bacon to sausage… so I have made bacon in the oven, collected the drippings, & used that instead of butter or sausage drippings to make the gravy for serving over some biscuits.

Perhaps the term shit on a shingle may be like “pigs in a blanket” and mean vastly different things to different people.

I would guess you could make the sauce from corn starch instead of flour if you wanted to have a gluten-free or wheat-free option or alternative? This seems easily adaptable to vegetarian or vegan needs subbing in peas or asparagus.

How do you do your shit on a shingle?