Description
A classic Corned Beef Hash Breakfast featuring crispy corned beef hash topped with perfectly poached eggs, making a hearty and satisfying start to 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 approximately ½ inch thick. Let it cook uncovered and undisturbed for about 10 minutes until the bottom is crispy.
- Create wells for the eggs: Push one edge of the corned beef in to make space for water. Create 4 wells in the hash, just deep enough to hold the eggs and prevent them from running.
- Add eggs and water: Crack the 4 eggs into the wells. Add 3 tablespoons of water to the cleared edge of the pan to facilitate poaching.
- Cover and poach eggs: Cover the skillet and reduce heat to medium-low to poach the eggs. Check after 2 minutes and add another tablespoon of water if needed. Continue cooking for 1-2 more minutes depending on your preferred yolk consistency. Total poaching time should be about 3 minutes for runny yolks or 4 minutes for firmer yolks.
- Serve: Once the eggs are cooked to your liking, serve immediately to enjoy a warm and hearty breakfast.
Notes
- For crispier hash, avoid stirring while cooking the initial layer.
- Add a splash more water if the pan dries out during poaching to prevent burning.
- Use a lid that fits well to trap steam and ensure even egg poaching.
- Adjust the poaching time according to your preferred egg yolk consistency.
- This recipe can easily be doubled or halved depending on servings needed.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 215 mg
