Corned Beef Hash and Eggs

No ratings yet
Print
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 Serving
Calories: 453kcal

Ingredients

  • 6 oz Deli corned beef pulsed in a blender or chopped fine
  • 2 tsp Butter
  • 2 tsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices Sourdough bread toasted (or bread of your choice)
  • 2 tbsp Strawberry jam
US Customary - Metric

Instructions

  • Add the corned beef to a food processor (or chop fine using a knife). Pulse until chopped very fine. (Be careful not to over process or it will turn into a paste).
  • Heat the butter and half of the oil in a non-stick pan over medium heat. Once hot, add in the corned beef. Cook until it is crispy then scrape and flip it over using a spatula to get it nice and crispy on the other side keeping the middle moist.
    (Its best to not play with it or mix it around the pan or it will all get crispy and dried out. Just let the outside get cripsy while the inside stays moist)
  • Heat the remaining oil in a non-stick an over medium heat. Once the pan is hot, crack the eggs on a flat surface and into the pan (being careful not to break the yolks). Cook the eggs until the whites are mostly firm. Cover with a lid and add a tablespoon or two of water to help firm up the whites of the eggs. While the eggs are cooking, toast the bread.
  • Serve the eggs and corned beef hash with toast and jam.

Notes

Pro Tip: Purchase precut container of cantaloupe if desired so you don't have to get a whole one. 

Nutrition

Calories: 453kcal | Carbohydrates: 21g | Protein: 27g | Fat: 28g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 1325mg | Potassium: 585mg | Fiber: 2g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 26mg | Calcium: 99mg | Iron: 4mg

Corned Beef Hash and Eggs

No ratings yet
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2 Serving
Calories 453 kcal

Ingredients
 
 

  • 6 oz Deli corned beef pulsed in a blender or chopped fine
  • 2 tsp Butter
  • 2 tsp Extra-virgin olive oil
  • 4 Eggs
  • 2 slices Sourdough bread toasted (or bread of your choice)
  • 2 tbsp Strawberry jam

Instructions
 

  • Add the corned beef to a food processor (or chop fine using a knife). Pulse until chopped very fine. (Be careful not to over process or it will turn into a paste).
  • Heat the butter and half of the oil in a non-stick pan over medium heat. Once hot, add in the corned beef. Cook until it is crispy then scrape and flip it over using a spatula to get it nice and crispy on the other side keeping the middle moist.
    (Its best to not play with it or mix it around the pan or it will all get crispy and dried out. Just let the outside get cripsy while the inside stays moist)
  • Heat the remaining oil in a non-stick an over medium heat. Once the pan is hot, crack the eggs on a flat surface and into the pan (being careful not to break the yolks). Cook the eggs until the whites are mostly firm. Cover with a lid and add a tablespoon or two of water to help firm up the whites of the eggs. While the eggs are cooking, toast the bread.
  • Serve the eggs and corned beef hash with toast and jam.

Notes

Pro Tip: Purchase precut container of cantaloupe if desired so you don't have to get a whole one. 

Nutrition

Calories: 453kcalCarbohydrates: 21gProtein: 27gFat: 28gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 379mgSodium: 1325mgPotassium: 585mgFiber: 2gSugar: 2gVitamin A: 572IUVitamin C: 26mgCalcium: 99mgIron: 4mg
Tried this recipe?Let us know how it was!