Name: Corned Beef Hash & Eggs – 3 Ways
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 1/2 EA can Mary’s Kitchen corned beef hash; 1 Tbsp unsalted butter; 1 EA large egg; 1 tsp white vinegar; Salt & Pepper to taste; 1 tsp fresh chives, finely chopped; 1/2 EA can Mary’s Kitchen corned beef hash; 1 EA English muffin, split; 1 Tbsp unsalted butter; 1 EA large egg; 1 Tbsp garlic aioli; 1 tsp fresh chives, finely chopped; Pinch coarse black pepper; 1/4 EA can Mary’s Kitchen corned beef hash; 1 EA round French roll , unsliced; 1 slice cold-smoked Pepper Jack cheese; 2 Tbsp unsalted butter, divided; 1 tsp heavy cream; 1 EA large egg; 2 tsp crispy jalapeños; 1 tsp fresh chives, finely chopped; Pinch coarse black pepper

Description

This trio takes humble Mary’s 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, jalapeños, melted smoked Pepper Jack, and soft-scrambled eggs. It turns an easy pantry staple into an inventive, multi-format morning feature

Instructions

THE OG HASH
Bring a small pot of water and vinegar to a gentle simmer over medium-low heat.
Heat a cast iron skillet over medium heat.
Press the hash firmly into a flat, single layer in the dry skillet.
Cook undisturbed for 6 to 8 minutes until a thick, dark crust forms underneath.
Flip the hash in large sections to crisp the remaining side for 3 minutes.
Crack the egg into a small ramekin, stir the simmering water to create a vortex, and drop the egg in the center.
Poach for 3 minutes until the white is set and yolk remains soft, then remove with a slotted spoon.
Transfer the crisp hash to a plate, top with the poached egg, and season with salt, pepper, and chives.
THE BENNY
Heat a cast iron skillet over medium heat and place a 3-inch metal ring mold in the center.
Pack the hash tightly inside the ring mold.
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.
Toast the English muffin halves in the pan with butter until deep golden brown and completely hard on top.
Fry the egg in the remaining butter over medium heat for 2 to 3 minutes until whites are set and yolk is soft.
Place the hard-toasted English muffin bottom on the plate.
Stack the crisp hash cake on top, follow with the fried egg, spoon over the garlic aioli, and garnish with chives and black pepper.
THE BREAD BOWL
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.
Heat 1 Tbsp of butter in a cast iron skillet over medium heat.
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.
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.
Heat oven to 400°F (204°C).
As the hash finishes crisping, set a small non-stick pan over low heat with the remaining 1 Tbsp of butter.
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.
Pack the crisp hash into the bottom of the toasted bread bowl, layer the soft scrambled egg on top, scatter 2 tsp of crispy jalapeños over the egg, and cover with the slice of cold-smoked Pepper Jack cheese.
Transfer the stuffed bread bowl to the oven for 3 to 4 minutes until the cheese is completely melted and bubbly.
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.

Corned Beef Hash & Eggs – 3 Ways