Corned Beef Hash & Eggs – 3 Ways
Description
This trio takes humble Maryโs Kitchen canned corned beef hash and transforms it into three distinct, high-impact breakfast builds. You get the crispy OG topped with a soft-poached egg and chives, a Ring-Mold Benny featuring a griddled hash cake with a fried egg and garlic aioli on an English muffin, and a hollowed bread bowl stuffed with hash, jalapeรฑos, melted smoked Pepper Jack, and soft-scrambled eggs. It turns an easy pantry staple into an inventive, multi-format morning feature
Ingredients
THE OG HASH
THE BENNY
THE BREAD BOWL
Instructions
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THE OG HASH
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Bring a small pot of water and vinegar to a gentle simmer over medium-low heat.
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Heat a cast iron skillet over medium heat.
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Press the hash firmly into a flat, single layer in the dry skillet.
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Cook undisturbed for 6 to 8 minutes until a thick, dark crust forms underneath.
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Flip the hash in large sections to crisp the remaining side for 3 minutes.
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Crack the egg into a small ramekin, stir the simmering water to create a vortex, and drop the egg in the center.
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Poach for 3 minutes until the white is set and yolk remains soft, then remove with a slotted spoon.
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Transfer the crisp hash to a plate, top with the poached egg, and season with salt, pepper, and chives.
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THE BENNY
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Heat a cast iron skillet over medium heat and place a 3-inch metal ring mold in the center.
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Pack the hash tightly inside the ring mold.
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Cook 6 to 7 minutes inside the mold, slide a spatula underneath, flip the entire mold, and cook another 5 minutes before carefully removing the ring.
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Toast the English muffin halves in the pan with butter until deep golden brown and completely hard on top.
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Fry the egg in the remaining butter over medium heat for 2 to 3 minutes until whites are set and yolk is soft.
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Place the hard-toasted English muffin bottom on the plate.
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Stack the crisp hash cake on top, follow with the fried egg, spoon over the garlic aioli, and garnish with chives and black pepper.
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THE BREAD BOWL
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Slice the top off the bread roll to create a lid, hollow out the center leaving a 1/2-inch wall, and save the removed inner bread chunk.
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Heat 1 Tbsp of butter in a cast iron skillet over medium heat.
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Place the boule top cut edge down, the lid, and flat edge of the inner bread chunk in a hot skillet until deep golden brown, then set aside.
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Add the hash directly to the same hot skillet, press firmly into a single layer, and cook undisturbed for 6 to 8 minutes until a crisp crust forms.
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Heat oven to 400ยฐF (204ยฐC).
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As the hash finishes crisping, set a small non-stick pan over low heat with the remaining 1 Tbsp of butter.
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Whisk the egg together with 1 tsp heavy cream and the black pepper, pour into the non-stick pan, and scramble very softly for 45 seconds, removing while still wet.
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Pack the crisp hash into the bottom of the toasted bread bowl, layer the soft scrambled egg on top, scatter 2 tsp of crispy jalapeรฑos over the egg, and cover with the slice of cold-smoked Pepper Jack cheese.
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Transfer the stuffed bread bowl to the oven for 3 to 4 minutes until the cheese is completely melted and bubbly.
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Remove from oven, press the fresh chives directly into the melted cheese, and serve immediately with the toasted lid and bread chunk on the side.
