Corned Beef Hash with Eggs

A super easy meal that I make now and then for breakfast. I never thought to share this recipe until a co-worker of my husband said she wished she knew how to make this. It’s all about technique. A can of hash and fresh eggs – sounds easy, right? Plus, once you add the eggs, you put on a lid and turn the burner off. Gives you two minute to check your email or bring in the morning paper.

Ingredients

Hormel Corned Beef Hash, 14 ounce can

Eggs, 1 to 2 per person

Cooking oil, 1 tablespoon

Dried parsley, one sprinkle per egg

Preparation

I use a stainless steel skillet for this recipe and a metal spatula to turn the hash over.

The choice of canned hash, ultimately, decides how greasy it is.

Hormel, Mary Kitchen, Corned Beef Hash, Homestyle is pretty compact as small dices of potatoes with corned beef.

It comes in a larger size, which simply takes a larger skillet and a bit more cooking oil.

Put the oil in the skillet and slightly turn the pan to spread the oil evenly.

Empty the hash into the pan and pat it downevenly, covering the entire bottom of the skillet.

Heat the pan to medium low.

It only takes about 3 minutes and it’s time to turn the hashover.

Once turned over, pat the hash down again.

Crack the eggs on top.

Sprinkle the eggs with parsley.

Place a lid on the skillet and turn the heat off.

Check in two minutes and tap the egg yoke.

If solid, then the meal is ready to serve.