Description
A classic Corned Beef Hash Breakfast recipe featuring crispy corned beef hash topped with perfectly poached eggs, making a hearty and satisfying morning meal.
Ingredients
Scale
Main Ingredients
- 1 can corned beef hash
- 3 tablespoons water, plus more if needed
- 4 eggs
Instructions
- Heat Skillet: Heat a large skillet over medium-high heat. Add 1 can of corned beef hash and spread into a layer approximately ½ inch thick. Let it sit uncovered and undisturbed until the bottom is crispy, about 10 minutes.
- Create Wells for Eggs: Push one edge of the corned beef in slightly to make space for water. Use a spoon to create 4 wells in the hash, just enough to hold the eggs without them running everywhere. Crack one egg into each well.
- Add Water and Cover: Add 3 tablespoons of water to the cleared edge of the pan. Cover the skillet and reduce heat to medium-low to gently poach the eggs inside the hash.
- Poach Eggs: After 2 minutes, check if more water is needed. Add an additional tablespoon if necessary to continue poaching. Cook for another 1-2 minutes depending on desired yolk consistency: 3 minutes total for runny yolks and 4 minutes for more firm yolks.
- Serve: Once eggs are cooked to preference, serve immediately for the best taste and texture.
Notes
- Ensure the corned beef hash forms a nice crispy base by not stirring it during the initial cooking phase.
- Use a lid that fits tightly on your skillet to effectively steam and poach the eggs.
- Adjust water quantity carefully to avoid stewing the hash; just enough to create steam for poaching.
- For extra flavor, consider adding diced onions or bell peppers to the hash before cooking.
- This recipe can be doubled or halved depending on servings needed.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 210 mg
