While I categorize this recipe under Breakfast, I could eat it any time of day. I just love it! That crispy corn beef hash topped with perfectly sunny side up eggs and a side of toast for dipping that rich glorious yolk. WOW! I get hungry thinking about it. I make it from whatever ingredients I have on hand, but I’ve even been known to open a can of corned beef hash and fry it up when I get in the mood. Either works for me.
Crispy Hash & Eggs Breakfast Skillet
1 package (32 ounces) frozen cubed hash browns
1-1/2 cups chopped onion
2 tablespoons olive oil
2 tablespoons butter
4 to 5 cups chopped cooked corned beef (or canned)
1/2 teaspoon salt
4 large eggs
Salt and pepper to taste
In a large non-stick skillet, fry hash browns in oil and butter until potatoes are browned and onion is tender. Remove from the heat; stir in corned beef and add salt. Using a spatula, pack it down firmly to form a solid cake.
Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and fold the browned bits back into the hash. Lightly pack the hash into the pan again. Repeat the process every minute or two until the potatoes are thoroughly cooked, about 8 minutes longer.
Make 4 wells in the hash browns. Break one egg into each well. Sprinkle with salt and pepper. Cover and continue to cook on low heat until eggs reach desired doneness.
Shortcut: use a can of corn beef hash
Add can of hash to the melted butter and oil in large skillet. Cook over medium heat and pat down with spatula to make one solid layer on bottom of pan. Reduce the heat to low. Continue cooking the hash until the underside is crusty and well browned, about 10 more minutes.
Using the back of a spoon, make four indentations in the hash. One at a time, break eggs into a saucer and slip them into the indentations. Increase the heat to medium, cover the skillet and cook until the eggs are just set, about 6 minutes. Serve immediately.
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