Corned Beef Hash and Eggs Recipe
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Corned beef hash with eggs is a country breakfast favorite but also hearty enough for a dinner meal. Also, if you had corned beef for St. Patrick’s Day, here’s the perfect leftover meal!We’re using our own St. Patrick’s dinner leftovers from this corned beef and cabbage recipe, but you can improvise. Eggs are optional. Sunny-side up eggs are the most popular. Our favorite is poached—so we provide directions below!
Ingredients
Instructions
Pour enough water into large roasting pan to reach a depth of 2 inches.
Pour enough water into a large skillet to reach a depth of 1 1/2 inches; add 1 teaspoon salt to skillet and bring to a simmer.Crack each egg into a separate custard cup.
Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet.
Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).Using a slotted spoon, carefully transfer eggs to prepared roasting pan with water.
Reserve skillet with water.
