Corned Beef Hash and Poached Eggs
A breakfast favorite
Recipe
Adjust Servings
| Yield | |
|---|---|
| Recipe Categories | Beef Breakfast & Brunch |
Ingredients
| 3 | Tablespoon | unsalted butter |
| 2 | Tablespoon | vegetable oil |
| 1⁄2 | each | onion, julienned |
| 2 | Cup | hash browns, country style, frozen |
| 5 | Cup | leftover corned beef, shredded |
| 1⁄4 | Teaspoon | salt |
| 1⁄4 | Teaspoon | freshly ground black pepper |
Instructions
- Melt the butter and oil in a 12" cast iron skillet over medium heat.
- Add the onion and cook until it begins to brown slightly, approximately 5-6 minutes.
- Add the hash browns, and cook until it starts to brown.
- Add in corned beef, salt and black pepper to the skillet and stir to combine.
- Once combined, spread the hash evenly over the pan and firmly press down with a spatula.
- Place a heavy lid, heatproof plate or second pan directly on top of the hash and let cook until browned, approximately 10 minutes.
- After 10 minutes stir mixture, press down again, top with the lid and let cook another 5-6 minutes, or until browned.
- Serve immediately with Poached Eggs (see Poached Egg recipe).
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