Corned Beef Hash

A hearty, savory breakfast.




In a large pot filled with water add the corned beef brisket along with the seasoning packet. Boil for 3-4 hours or until the beef is tender. Once cooked remove the beef from the water and cut into cubes. 

Wash, peal, and cut the potatoes into 1/2 inch cubes. Place in a bowl and set aside. 

In a large pan on medium heat add the butter and a little olive oil. Add the potatoes and generously season with Dan-o’s original seasoning. Once the potatoes and soft on the inside and crispy on the outside remove from the pan and set aside.

In a medium size pot on medium heat, fill 3/4 with water and a splash of vinegar. Bring to a simmer. Crack 1 egg into a small bowl. Create a vortex in the water and gently drop in the egg. Cook for about 2 minutes then remove and drain on paper towels. Season the egg with salt and pepper. Repeat the process with the rest of the eggs. 

Serve it up with some of the Dan-o’s potatoes on the bottom of the plate followed by a portion of corned beef and a poached egg on top. Garnish with freshly chopped chives. 



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