Ingredients
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Main
Turn your St. Patrick’s Day leftovers into a smoky, golden-brown breakfast treat with these Corned Beef Hash Cups. Made with shredded hash browns, chopped corned beef, and perfectly cooked eggs, each cup is a handheld bite of crispy, savory, yolky goodness. They’re easy to make on your Masterbuilt Gravity Series® 1150, and perfect for brunch, meal prep, or even as a creative appetizer for your next cookout.
“Leftovers never had it so good — crispy, smoky, and yolky all in one bite.”
The Gravity Series® 1150 combines charcoal flavor with consistent temperature control, making it great for baking as well as smoking. Its extra-large cooking space and high-heat capacity ensure your hash browns get crispy and your eggs cook evenly — all with a subtle hint of smoke that takes these hash cups to the next level.
Instructions
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01
Set your grill to 375°F. For baking-style recipes like this, use the bottom rack where it’s hottest to crisp up the hash browns.
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02
Spray a 6-cup muffin tin with nonstick spray to prevent sticking.
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03
Press shredded hash browns into each muffin cup, forming a nest with a shallow well in the center.
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04
Place the tin on the grill and par-bake until the hash browns begin to brown and crisp around the edges (about 20 minutes).
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05
Once crispy, divide the chopped corned beef into each cup. Crack an egg over the top of each and season with your favorite all-purpose seasoning.
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06
Return the muffin tin to the smoker and bake until the eggs are cooked to your preferred doneness — about 15–20 minutes for runny yolks, slightly longer for firm.
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07
Let cool slightly, then use a butter knife or chopstick to gently lift each cup from the tin. Serve warm and garnish with fresh herbs or hot sauce if desired.
