Corned Beef Hash Grown up Grilled Cheese
Corned beef hash with a perfectly poached egg on top is a wonderful breakfast. Corned beef hash has always been one of my father’s favorite meals & I have loved it since I was a young child. I took the traditional & put a twist on it for this sandwich. Comfort food at it’s finest.
preparation
preparation time
10 mins
cook time
20
servings
1
calories
2168
ingredients
4 asparagus spears steamed
0.13 pounds corned beef large slices
2 tablespoons butter
2 slices Rye bread
1 Slices Vermont white cheddar cheese large slices
0.5 cup Hash brown potatoes with peppers & onions cooked
1 tablespoons salt
2 eggs
0.5 tablespoons fresh thyme leaves
directions
Step 1
Wrap asparagus in corned beef & set aside.
Step 2
Fill a large sauce pan 1/2 way with water & bring to a boil.
Step 3
While water is coming to a boil, spread butter on one side of each slice of bread & place butter side down in a non stick pan on medium heat. Add 2 slices of cheese on each slice of bread. Top one side with hash browns & wrapped asparagus.
Step 4
Reduce boiling water to a simmer & season with salt. Gently drop eggs, one at a time, into water. Use a spoon to nudge the whites around the yolk. Cook for 3-4 minutes until whites are set.
Step 5
Remove eggs from water & drain. Place eggs on top of wrapped asparagus, sprinkle with thyme leave & place remaining bread slice on top. Enjoy!
Kenmore
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