Description
A hearty Corned Beef Hash Breakfast featuring crispy corned beef hash topped with perfectly poached eggs, easy to prepare in under 20 minutes for a satisfying morning meal.
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 1 can of corned beef hash and spread it into a layer about ½ inch thick to ensure even cooking and crispiness.
- Cook Until Crispy: Let the corned beef hash cook uncovered and undisturbed for approximately 10 minutes until the bottom is nicely browned and crispy.
- Prepare for Eggs: Push one edge of the corned beef in to create space for adding water. Create 4 wells in the hash to hold the eggs without them spilling over.
- Add Eggs and Water: Crack the 4 eggs into the wells. Pour 3 tablespoons of water into the cleared edge of the pan to help poach the eggs.
- Poach the Eggs: Cover the skillet and reduce heat to medium-low. Allow the eggs to poach for about 3 minutes for runny yolks or 4 minutes for firmer yolks. If necessary, add an extra tablespoon of water after 2 minutes to maintain moisture.
- Serve: Once eggs are cooked to your liking, serve the corned beef hash immediately with the poached eggs on top.
Notes
- If you prefer your eggs more well done, extend the poaching time accordingly.
- Use a non-stick skillet for easier cooking and cleanup.
- For added flavor, consider sprinkling freshly ground black pepper or chopped fresh herbs on top before serving.
- Keep an eye on the water level during poaching to prevent burning or sticking.
Nutrition
- Serving Size: 1 serving
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 210 mg
