Pan method — crisps up the hash while keeping the eggs soft and fresh, just like a local diner breakfast.
Scrambled Eggs with Corned Beef Hash
Meal credits 1
A true local breakfast classic — fluffy scrambled eggs paired with savory corned beef hash, crispy on the edges and packed with island comfort flavor.
Ingredients
Eggs, Corned Beef, Sweet Potato, Almond Milk, Ghee Butter, Thyme, Oregano, Basil, Organic Ketchup, Worcestershire Sauce.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 445 | 377 |
| Fat | Grams | 28 | 28 |
| Carb | Grams | 21 | 6 |
| Protein | Grams | 26 | 25 |
Heating Instructions
Top with ketchup or hot sauce. Serve with a side of rice or toast for a full island-style breakfast.
Heat 1½–2½ minutes on medium-high, covered or vented. Stir halfway for even heating. Let rest 30 seconds before serving.
Preheat to 370°F. Heat hash and eggs 4–5 minutes, shaking halfway. Avoid overcooking to keep eggs soft.
Preheat to 350°F. Place hash and eggs in an oven-safe dish, cover with foil, heat 10–12 minutes until hot.
Heat 1 tsp oil or butter in a pan on medium. Add hash first, sauté 2–3 minutes until crispy, then add eggs and warm for 1 minute.