Description
A classic Corned Beef Hash Breakfast made easy with canned corned beef hash and perfectly poached eggs cooked right in the skillet for a hearty and satisfying 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 the canned corned beef hash and spread it into a ½ inch thick layer. Let it cook undisturbed for about 10 minutes until the bottom is crispy.
- Create egg wells and add eggs: Push one edge of the corned beef hash to make space for water. Make 4 wells in the hash, deep enough to hold eggs without them running out. Crack one egg into each well.
- Add water and poach eggs: Pour 3 tablespoons of water into the cleared area. Cover the skillet and reduce heat to medium-low. Poach the eggs by steaming over 3 to 4 minutes, checking at 2 minutes to add an extra tablespoon of water if needed. Cook 3 minutes for runny yolks or 4 minutes for firmer yolks.
- Serve: Once eggs reach desired doneness, serve immediately with the crispy corned beef hash.
Notes
- Use a non-stick skillet for easier cooking and cleanup.
- You can add diced onions or bell peppers to the corned beef hash for extra flavor.
- If you prefer scrambled eggs, cook eggs separately and serve on top of the crispy hash.
- Adjust cooking time based on preferred egg yolk consistency.
- For a lower sodium option, rinse canned corned beef hash before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 210 mg
