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.
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2168 per serving
- 4 asparagus spears, steamed
- 1/8 pounds corned beef, large slices
- 2 tablespoons butter
- 2 slices Rye bread
- 1 Slices Vermont white cheddar cheese, large slices
- 1/2 cup Hash brown potatoes with peppers & onions, cooked
- 1 tablespoons salt
- 2 eggs
- 1/2 tablespoons fresh thyme leaves
Wrap asparagus in corned beef & set aside.
Fill a large sauce pan 1/2 way with water & bring to a boil.
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.
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.
Remove eggs from water & drain. Place eggs on top of wrapped asparagus, sprinkle with thyme leave & place remaining bread slice on top. Enjoy!