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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My Mom's Hamburger Steak

 

 

I always loved my mom’s hamburger steak. There was nothing like coming home and smelling the onions and hamburger patties simmering on the stove and knowing we were in for a hearty and delicious supper.  When I was little playing outside, I knew we were having hamburger steak for supper.  The smell of those onions and beef gravy always made its way outside.  We were pretty poor back then and couldn’t afford more expensive cuts of meat.  But we didn’t know that.  We thought this dish was fit for a king!

It's a classic southern meal served with mashed potatoes! If you’re not from the south, you’re probably thinking this is a picture of Salisbury Steak.  It’s not; however, it’s Salisbury Steaks’ southern cousin. The difference really isn’t much other than the fact that Salisbury Steaks have a bit more “fancy” ingredients like breadcrumbs, bell peppers, and other seasonings and binders. Closer to a meatloaf. Hamburger Steak is a simple beef patty smother in a fantastic onion gravy.

 

My Mom’s Hamburger Steak

 

1 - 1 1/2 pounds ground chuck 80/20

1 teaspoon garlic powder

1 teaspoon onion powder

2teaspoons Worcestershire sauce

½ teaspoons black pepper

Pinch of salt (not much, soups have salt)

1 tablespoon butter

1 tablespoon olive oil

1 sweet onion, sliced

1 cup sliced mushrooms (optional)

1 can (10 ounces) French onion soup

1 can cream of chicken soup

1 packet Au Jus

1 cup water

 

Add ground beef, Worcestershire sauce, garlic powder, onion powder, salt and pepper into a large bowl. Use your hands to combine the spices with the beef.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Shape the mixture into 4-6 large patties They will shrink so make them large. Set aside.

 

In another large bowl whisk together the Cream of Chicken soup, the French onion soup and the packet of Au jus.  Whisk until blended and somewhat smooth.  Set aside.

 

Heat a large heavy skillet over medium-high heat.  Add a tablespoon of butter and a tablespoon of oil. Sear the burgers on both sides to create a nice "crust."

 

Remove burgers from skillet and place on a plate. They may be under cooked at this point but that’s okay.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leave the drippings in the skillet and sauté the onions until tender and slightly golden.  Add the mushrooms and cook for about 5 minutes until soft.

 

Add the gravy mixture to the skillet and stir to bring the onions and mushrooms together.  Add in the patties, making sure they are completely covered.  Stir to combine and cover with a lid.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simmer for 45 minutes to an hour stirring occasionally to make sure the gravy is thickening.  Taste and if needed, season with salt and pepper.  You will find you probably won’t need to add salt as the two soups contain a lot of salt.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with mashed potatoes and lots of gravy! 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Enjoy!