Corned Beef Hash and Eggs

 

 I love this breakfast!  Sometimes, I get a craving for it and I will take a few shortcuts just to hurry up and get it on the table. This time I simply opened a can of corned beef hash in a can and added some packaged hash brown diced potatoes to it. I fried it up nice and crispy. That crispy corn beef hash topped with perfect sunny side up eggs and a side of toast for dipping that rich glorious yolk. Oh, my goodness, it’s just so good! 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

1 can corned beef hash

1/2 teaspoon salt

4 large eggs

Salt and pepper to taste

 

Add your oil and butter to a large skillet.  Fry the potatoes and onions over medium high heat until potatoes are browned and onion is tender. Stir in the corned beef and add salt and pepper to taste.  Using a spatula, pack it down firmly to form a solid cake on bottom of skillet.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cook, undisturbed, for 4 minutes, then, with the spatula, invert the hash, a portion at a time, and pat down tight in skillet. Repeat the process every minute or two until the potatoes are thoroughly cooked and crisp… 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.  I like my yolks runny for toast dipping but my whites must     be set and solid. 

 

 

 

 

 

 

 

 

 

 

 

 Remove from skillet and garnish with parsley and chives.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Oh, my goodness...I could eat this morning, noon and night! 

 

 

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