Corned Beef Breakfast Sandwich is the BEST breakfast on the block!
Now that St. Patrick’s Day is already upon us, I am sure many of you are either going to be eating corned beef dinner tonight, or at least this week. That means chances are you will have some left overs to enjoy in some way. I know my family hardly ever has left overs when it comes to corned beef dinner so I actually slow cooked a corned beef (recipe here) this morning so that I would have some fresh corned beef for my corned beef hash and egg sandwiches.
Speaking of eggs, my favorite brand of eggs has got to be Eggland’s Best. I have been an avid consumer of this brand for the past ten years or so. When I couldn’t get farm fresh eggs, I knew I could count on Eggland’s Best Eggs to provide quality eggs for my family. I just love the fact that they have double the omega-3s, four times the vitamin D, and a whopping ten times the vitamin E as compared to ordinary store bought eggs.
So, are you in the mood for some yummy corned beef hash? Check out this easy and delicious recipe
- 2 lbs of slow seasoned cooked corned beef * adjust recipe to the amount your have on hand
- 5 medium potatoes cubed
- 1 medium onion
- 3 + 1 tablespoons butter
- 1 tablespoon olive oil
- 1 teaspoon hot sauce
- 1/4 teaspoon each of these spices (for potatoes) : black pepper, onion powder, garlic powder
- English muffins *depends on serving size
- 6 Over easy Eggland’s Best Eggs
- *Optional Swiss Cheese
Dice, and boil potatoes for 10 minutes.
In a food processor finely chop corned beef.
In a olive oil greased, cast iron skillet, heat butter, and saute onions for 5 minutes.
Once potatoes are done boiling, drain them and add them into the skillet.
Season potatoes with spices, and cook for about 5 minutes over medium heat. Do not over mix them or they will turn to mush.
Add corned beef in and mix throughout.
Cook for another 5 minutes, and then allow the corned beef hash to settle for a little while to absorb the corned beef spices. I like to make mine in the morning, and reheat for dinner.
Cook eggs over medium heat in a buttered frying pan. You want the eggs to remain intact so flip once the whites are fully cooked. After gently flipping, keep the egg on the yolk side down for less than one minute so it doesn’t cook the yolk.
Toast English muffins or bread.
Add a slice of Swiss cheese *optional, corned beef hash, and then your hot eggs; serve immediately.
Honestly, my husband LOVES corned beef hash so much and always gets it when we go out for breakfast. This is one of his favorite meals that are possible thanks to Eggland’s Best Eggs.