Corned Beef Hash Grown up Grilled Cheese

April 28, 2013 by Kenmore

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 time
10 mins

cook time




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


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!


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