One of my hubby's favorite things to eat is breakfast.
He's one of those people who will order it over other meals if it's on the menu, no matter the time of day.
Me? I'm more of a lunch person unless I'm really in the mood, then I either cook or we go out for breakfast.
So the other night I made a Corned Beef for dinner with the intention of making the hubby's favorite breakfast food the next day for lunch.
Do you have a breakfast lover in your life? Give this a try and let me know what you think.
Here's what you need:
1 medium - large russet potato
1/2 yellow onion, diced
1 Tbs. butter, at room temperature
4 Tbs. canola or vegetable oil
3 - 4 cups corned beef, cubed
1-2 Tbs. Worcestershire sauce (to taste preference)
salt and pepper to taste
room temperature eggs, as many as people want
1 -2 Tbs.distilled vinegar
Peel the potato then dice it into 1/2 inch pieces.
Place the cubed potato into a pot of cold water and cover. Bring to a boil, remove lid and boil for 5 minutes then drain. Set aside.
Heat about 1 tablespoon oil over medium high in a large cast iron skillet and saute the onions until almost translucent.
Add the rest of the oil, the butter, potatoes, and corned beef. Sprinkle with Worcestershire sauce, salt and pepper to taste. Stir well and leave to cook and get crispy.
I use a metal spatula to flip sections of the hash at a time when it is crispy on the bottom. The whole thing takes about 15 minutes to cook but can be taken off sooner as it is all already cooked.
While the hash is cooking prepare the eggs.
Bring a pot of water to boil then add 1 - 2 Tablespoons of vinegar (don't worry, you won't end up tasting it)
Crack your room temperature eggs into a small bowl (one at a time) and lower into the water.
Reduce the water to a simmer and cook for 3 - 4 minutes depending on how firm you like your eggs. I like mine with a runny center and my husband likes his firm but not hard boiled. It took me a few times to get the hang of the timing but I've been making these for 25 years now and they are delicious and easy. You can always GENTLY pick up the egg with a slotted spoon after about 3 minutes and give it the giggle or poke test by gently prodding the center with your finger to see how done it is. Only cook 3 - 4 eggs at a time depending on the size of your pot. Mine is a 3 qt.
When the centers are as firm as you like them drain the eggs on a paper towel lined plate. Dish up the corned beef hash and place an egg on top.
I like to crack mine open to let the yolk drip onto the hash. No matter how you eat this or how you like your eggs, just make it soon because it's delicious!
Serves 3 - 4
Here's the handy printable - Corned Beef Hash with a Poached Egg