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pan-fried corned beef hash Egg mcMuffinThere 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.