Yield: 2 servings

Twice-Baked "Egg in the Nest" Flannel Potatoes

Ingredients

  • 1 large russet potato, baked
  • 1 (15 oz.) can corned beef hash
  • 3 Tbl. butter, [i]divided[/i]
  • garlic salt and coarse ground black pepper, to taste
  • 2 small eggs
  • garnish with snipped green onions or chives if desired
  • (toast for two if desired)

Instructions

  • Preheat oven to 400º F.
  • Slice pre-baked potato* in half lengthwise. Scoop out insides leaving a 1/4 - 1/3" shell. Place potato halves onto a foil or parchment-lined baking sheet. Place scooped out potato flesh into a small sauté pan with 2 Tbl. butter. Season potatoes in pan, as well as halves, with garlic salt and pepper to personal taste.
  • Into second sauté pan, place 1 Tbl. butter. Add corned beef hash and cook according to can directions until almost done seasoning with garlic salt and pepper to taste. Remove from heat.
  • Pile half of corned beef hash into potato bottoms. Use second half to build up a tall edge on both potatoes leaving a well in the centers to hold the eggs.
  • Crack eggs and empty into center of prepared potato halves. Sprinkle tops with pepper.
  • Carefully place into oven and bake until whites are done and opaque, about 15-20 minutes.
  • During last 8-10 minutes of baking time, heat potatoes in sauté pan over medium-high heat. Let brown on the bottom, turn potatoes using a spatula, and brown the other side. Turn off heat.
  • Drop the toast. (In the toaster, not the floor.) ;)
  • Serve flannel potatoes with baked eggs with a side of "home fries" (the browned potatoes), and a slice of buttered toast.

    • Notes

    *I bake my potatoes wrapped in foil in a 425ยบ oven for 1 hour and 30 minutes.
    **You can also add finely chopped onion, chopped bacon, diced peppers, chopped tomatoes, hot sauce or even ketchup to the corned beef hash if you like.