Corned Beef Hash Grits Bowl

Prep Time 5

Cook Time 20

Servings Serving

Calories 503kcal

8 oz Deli corned beef pulsed in a blender or chopped very fine
2 tsp Butter
4 tsp Extra-virgin olive oil
1/2 cup Quick-cooking Grits
1/4 cup Cheddar cheese
8 Eggs
4 slices Sourdough bread toasted (or bread of your choice)
1 cup Fresh figs quartered (Check the Fruit guide to substitute seasonal fruits)
2 tbsp Scallions chopped

Add the corned beef to a blender or food processor. 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 its nice and crispy then scrape and flip it over using a spatula to get it nice and crispy on the other side.
(Its best to not play with it or mix it around the pan or it will all get cripsy and dried out. Just let the outside get cripsy while the inside stays moist)
Add the grits and recommended water to a saucepan over medium heat. Season with salt and pepper. Bring to a simmer covered with a lid. Cook according to the instructions on the package until they are creamy. Whisk occasionally to prevent any sticking. (Grits are done when they have a smooth, creamy consistency.) Remove from the heat and stir in the cheese; season with salt and pepper to your desired taste. Set aside with a lid on to keep warm.
Heat the rest of the oil in a non-stick 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). Cover with a lid and cook the eggs until the whites are firm. (Add a tablespoon or two of water to the pan to help firm up the egg whites if needed). While the eggs are cooking, toast the bread.
Serve the eggs with grits and corned beef hash. Serve with toast and figs. Garnish with scallions.