There are two kinds of people, at least in my family: those who like a creamy, runny yolk, and those who don’t. To make corned beef hash for both types, I made a traditional pan fried version with a poached egg, and my version of an “Egg McMuffin” – scrambled egg with corned beef and roasted potatoes baked in a muffin tin.
What you need:
- 1 stk unsalted butter, divided
- 1/2 Vidalia onion, chopped
- 2 c leftover potatoes, diced
- 1 c chopped fresh spinach
- 1 c diced corned beef
- 12 eggs
- 1/2 c grated Swiss cheese
- Freshly ground sea salt and black pepper
What you do:
- Heat oven to 400˚.
- Melt 4 tbs butter in sauté pan over medium heat.
- Add onion and cook until it becomes translucent.
- Add potatoes in single layer and season with salt and pepper.
- Cook for 5 min and turn over onto baking sheet lined with parchment paper.
- Place in oven and roast for 20 min.
- In sautépan melt remaining butter and add corned beef.
- Top with spinach.
- Cook for about 3 min and turn.
For my version of the egg “mc”muffin:
- Reduce heat to 350˚.
- Scramble eggs and place in prepared muffin tin, filling each well about 3/4 full.
- Divide corned beef and potatoes up among muffin wells.
- Top with Swiss cheese.
- Bake for 20-25 min, until eggs are set.
For pan-fried hash:
- Add potatoes to corned beef in sautépan.
- Spread evenly and press firmly with spatula to form single layer.
- Place something heavy, such as a cast iron skillet, on top of the hash.
- Cook about 15min to form crust.
- Top each serving with Swiss cheese sunny-side up or poached egg.