Baked Eggs with Corned Beef and Sauerkraut Hash

Baked Eggs with Corned Beef and Sauerkraut Hash
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • 6 large eggs
  • 1 Tbs. lemon juice
  • 2 Tbs. chopped dill
  • 1 Tbs. olive oil; more as needed
  • 2-¼ lb. russet potatoes, peeled and grated
  • ½ cup purchased or homemade Russian dressing, for serving; more to taste
  • + 4 more ingredients
    • 12 oz. thick-sliced corned beef, cut into small dice
    • 6 slices rye bread, toasted (optional)
    • 3 oz. coarsely grated semisoft Swiss or Dutch cheese, such as Jarlsberg, Kroon, or Edam
    • 4 oz. sauerkraut, drained and chopped (about ½ cup)

Position a rack in the center of the oven and heat to 450°F. Generously oil a 9x13-inch baking dish. In a large bowl, toss the potatoes with the lemon juice. Add the corned beef, sauerkraut, 1-1/2 Tbs. of the dill, 1/2 tsp. salt, and 1/2 tsp. pepper, and mix well. Transfer to the baking dish, d...

View full recipe at Fine Cooking


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