Description
A classic Corned Beef Hash Breakfast featuring crispy corned beef hash topped with perfectly poached eggs, making for a hearty and satisfying meal to start your day.
Ingredients
Scale
Main Ingredients
- 1 can corned beef hash
- 3 tablespoons water, plus more if needed
- 4 eggs
Instructions
- Heat the Skillet: Heat a large skillet over medium-high heat. Add 1 can of corned beef hash and spread it into a layer about ½ inch thick. Let it cook uncovered and undisturbed until the bottom becomes crispy, approximately 10 minutes.
- Prepare for Eggs: Push one edge of the corned beef inward to create space to add water. Then create 4 wells in the hash just deep enough to hold the eggs so they don’t spread out too much.
- Add Eggs and Water: Crack one egg into each of the 4 wells. Pour 3 tablespoons of water into the cleared edge of the pan next to the hash.
- Poach the Eggs: Cover the skillet and reduce the heat to medium-low to allow the eggs to poach. Check after 2 minutes and add an additional tablespoon of water if needed. Continue cooking for another 1 to 2 minutes, depending on your desired yolk consistency (3 minutes for runny yolks, 4 minutes for firmer yolks).
- Serve: Once the eggs are cooked to your liking, serve immediately for a warm and delicious breakfast.
Notes
- You can add more water carefully while poaching to prevent burning and ensure even cooking of the eggs.
- For extra flavor, try adding chopped onions or bell peppers to the corned beef hash before crisping.
- Use a non-stick skillet for easier cooking and cleaning.
- Adjust the egg cooking time based on your preference for yolk consistency.
- Leftover corned beef hash can be reheated in the skillet but may not be as crispy.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
