Corn Beef Hash and Fried Eggs
Corned Beef Hash and Fried Eggs is a delicious hearty breakfast. The runny egg yolks make a scrumptious sauce over the top of the Corned Beef Hash. This is also the BEST way to use leftover corned beef! Try my recipe Corned Beef Brisket (3 Ways To Make) for easy instructions on how to prepare Corned Beef Brisket. You'll love this recipe!!!
Servings: 4
Ingredients
- 3 cups frozen cubed hash browns or fresh potatoes, peeled and cubed
- 1 small onion, chopped
- 3 Tbsp canola oil
- 2 cups cooked corn beef brisket, chopped
- 4 large eggs
- 1 tsp olive oil
- Kosher salt and freshly ground black pepper
- 2 Tbsp fresh chives, chopped
Instructions
- In a large ovenproof skillet, cover and cook hash browns and onion until potatoes are browned and onion is tender; turning once for about 10-15 minutes.
- Stir in corned beef brisket, salt and pepper. Cover and cook another 5-10 minutes until corned beef is warm and potatoes are lightly browned.
- While the potatoes are cooking, fry the eggs. Over low heat in a medium nonstick skillet, heat olive oil until slightly shimmering about 4 minutes. Crack each egg into a small ramekin and slowly add it to the skillet; repeat with the other egg on the other side of the skillet.
- Cover with a tight lid and cook, uninterrupted, until the whites are completely set but the yolks are still runny, 2 to 2½ minutes. Slide the eggs out of the skillet on top of the corned beef hash.
- Season with salt and freshly ground black pepper. Garnish with chopped chives.