Few meals are as perfect as a corned beef hash breakfast. This classic, flavorful meal is great any day of the week and also has the signature aroma of campfire cooking.
Hash is the ultimate American comfort food. As a culinary term, it refers to dishes with a mixture of ingredients whose preparation involves dicing or chopping. Its background is that of a humble leftover mix and food ration item.
Over time, chefs have creatively turned this American staple into an amazing base ingredient. The Spicy Apron is going to show you how to make a fail-proof corned beef hash and eggs for an easy go-to breakfast any day of the week (even at the campground).
While there are many other delectable quick and easy recipes, you cannot have proper camping without corned beef hash and eggs. It goes well with the fresh air, providing fuel for the energy-exerting day ahead.
This recipe has secrets to the perfect canned corned beef hash and eggs; crispy but with a pool of velvety yolk in the middle.
WHAT DO YOU SERVE WITH CORNED BEEF HASH?
The classic pairing is with eggs. Most corned beef comes from brisket. It undergoes brining, a process that alters its taste and color, giving it a strong cured meat flavor. Corned beef is tender in texture, salty yet sour, and spicy. You can balance out these flavors with earthy potato wedges or elevate them with onions and peppers. Or just take the easy way out and buy a can of it (like we do!).
Some chefs make delicious stuffed cabbage or peppers with it. That said, it is mostly a breakfast item. For a regular Irish breakfast, serve it with bacon, baked beans, sausages, tomatoes, and mushrooms. Toast or tortilla with some salsa spice will also be outstanding.
HOW DO I MAKE MY CORNED BEEF HASH CRISPY?
Seasoned corned beef hash breakfast chefs are a joy to watch. They will fry the meat until it is crispy and add an egg on top. Break the yolk and it will run over as you eat it. Pure bliss! Most people can make a perfectly runny egg but have a hard time making the crispy fried hash.
The beef will stick to the bottom of the pan, making a gooey mess. No one wants to serve a mushy camping breakfast. So what is the secret to the crisp? Time. The crusty corned beef hash breakfast has to cook long enough to dry out its surface moisture.
Therefore, heat your skillet, and then spread your canned corned beef into a layer on the pan. Cook on medium-high heat and give the beef approximately 10 minutes before adding the eggs. Fight the temptation to stir the beef until it has the perfect crisp.
IS CORNED BEEF HASH IN A CAN ALREADY COOKED?
Corned beef hash with eggs is a no-fuss, easy cleanup camping meal, because its chief ingredient, canned corned beef hash, is already cooked. You can eat it straight from the can, but you might not enjoy it as much. Heat and brown it to a crisp for best results.
CAN YOU MAKE CORNED BEEF HASH IN A MICROWAVE?
Yes, but it is not recommended. To make the meal in your microwave, spoon your corned beef hash into a safe pan or dish, and then cook it for a few minutes. Make some indentations for your egg and then cover with a vented lid or plastic wrap. Season then eat.
The bottom-line however is that canned corned beef hash and eggs taste better when crispy. Your microwave will not give this breakfast recipe that perfect level of dryness.
HOW TO MAKE A CORNED BEEF HASH BREAKFAST
Corned beef hash with eggs is a time-tested corned beef breakfast recipe. It is also easy to make. Heat your cast iron or stainless steel skillet over medium-high heat.
Watch my Corned Beef Hash Breakfast Full Tutorial here on my YouTube Channel!
Open your can of corned beef hash and spread it into an even layer, 1/2 inch thick. Leave the beef to cook for ten minutes, and then make wells in the hash, just deep enough to hold the egg steady. Add your eggs. Add water occasionally, to aid the poaching process as per the corned beef breakfast recipe below. Serve when ready.
THE LAST WORD
Corned beef hash with eggs is an elevated meal that comes together fast. Create a weakness for corned beef hash breakfast in your family using this quick, no-fuss recipe.
- 1 Can corned beef hash
- 3 tablespoons water, plus more if needed
- 4 eggs
- Heat a large skillet over medium-high heat. Add 1 can of corned beef hash and spread into a layer, approximately ½ inch thick. Let sit over medium-high heat uncovered and undisturbed until the bottom is crispy (approximately 10 minutes).
- Push one edge of the corned beef in a bit to give space to add water to the pan. Create 4 wells in the corned beef hash for the eggs. (doesn't need to be all the way to the bottom of the pan, just enough so the eggs don't run everywhere). Crack the eggs into the wells.
- Add 3 tablespoons of water to the edge that has been cleared for the water. Cover and reduce heat to medium-low to poach the eggs. Check after 2 minutes to see if you need more water. Add another tablespoon if needed to continue poaching and cook another 1-2 minutes to get the desired yolk. (3 minutes total will be fairly runny and 4 minutes will be more firm.) I like them a little runny.
- Serve as soon as the eggs are done.