Description
A classic Corned Beef Hash Breakfast recipe featuring crispy corned beef hash topped with perfectly poached eggs cooked right in the skillet. This hearty and satisfying meal is quick to prepare, making it an ideal breakfast or brunch option.
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 the 1 can of corned beef hash and spread it into a ½ inch thick layer. Let it cook uncovered and undisturbed until the bottom becomes crispy, about 10 minutes.
- Prepare for Eggs: Push one edge of the corned beef hash slightly to make space for water. Create 4 wells in the hash without going all the way through the bottom, just enough to hold the eggs without them running all over the pan. Crack an egg into each well.
- Poach the Eggs: Pour 3 tablespoons of water into the cleared edge of the pan. Cover the skillet and reduce heat to medium-low to poach the eggs. After 2 minutes, check if more water is needed—add another tablespoon if necessary. Continue cooking for an additional 1-2 minutes depending on your preferred yolk firmness, 3 minutes will yield runny yolks, 4 minutes firmer ones.
- Serve: Once the eggs are cooked to your liking, serve immediately while hot and enjoy your corned beef hash breakfast.
Notes
- For crispier hash, avoid stirring during the initial cooking phase to allow a nice crust to form.
- You can adjust the amount of water when poaching eggs depending on the size of your skillet.
- If you prefer over-easy eggs, you may carefully flip them instead of poaching.
- This recipe pairs well with toasted bread or fresh fruit for a balanced breakfast.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg
