Best Sunny Side Up Corned Beef Hash Recipes

Corned Beef Hash Benedict with Cheesy Mornay Sauce image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 to 1 1/2 cups whole milk
1/2 cup shredded Gruyere
2 tablespoons Dijon mustard
1/8 teaspoon grated nutmeg
Kosher salt and freshly ground white pepper
2 tablespoons olive oil
1 large shallot, diced
1 pound deli corned beef, sliced 1/4 to 1/2 inch thick and diced
Butter, for the English muffins
2 English muffins, split and lightly toasted
2 tablespoons honey
2 Roma tomatoes, sliced
Kosher salt
4 sunny-side up eggs
2 tablespoons minced chives

Steps:

For the Mornay sauce: Add the butter to a medium pot set over medium heat. Add the flour and cook, whisking, until blonde in color, 2 to 3 minutes. Slowly whisk in 1 cup of the milk until combined. Add the Gruyere, mustard and nutmeg and simmer, whisking occasionally, until thick, about 10 minutes. Season with salt and white pepper. Keep warm over low heat, whisking occasionally and adding up to 1/2 cup additional milk to thin if needed, until ready to plate.
For the corned beef hash: Heat a medium pan over medium heat. Add the oil and shallots and saute until translucent and slightly golden, about 10 minutes. Add the corned beef and saute until crispy and browned, 5 to 7 minutes more.
For serving: Butter the English muffin halves and drizzle with a bit of honey. Sprinkle the tomato slices with salt, then place a couple slices on top of each muffin half, followed by some hash. Top with a sunny-side up egg and ladle Mornay sauce on top. Garnish with minced chives.

Sunny Side Up Corned Beef Hash image

Provided by lesliecoy

Categories Breakfast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons vegetable oil
1/2 cup red onion, thinly sliced
1 1/2 lbs deli corned beef, coarsely chopped
1 (26 ounce) bag hash browns
2 tablespoons steak seasoning (I use Mrs Dash )
1 medium green bell pepper, sliced into 1/4 inch strips
1 medium red bell pepper, sliced into 1/4 inch strips
1/2 cup green onion, chopped
1/8 cup beef broth (I leave this out)
1 dash Worcestershire sauce (I leave this out)

Steps:

Heat the oil in a large cast iron skillet over medium heat.
Add the onion and cook until softened.
Add corned beef, hash browns, seasoning, pepper, green onions, (beef broth and Worcestershire).
Cook stirring occasionally, until potatoes are golden and crisp. About 15 minutes.
To add eggs : When the potatoes are crisp and golden make indention's in the hash to hold eggs and place skillet in oven - preheat, with the hash in the oven, to 350.
When oven is preheated, remove skillet and crack an egg into each indention and lightly cover with foil and place back in oven until eggs are cooked as you desire - runny yellow or set.
Serve the Hash with slices of toast.

Nutrition Facts : Calories 671.1, Fat 41.7, SaturatedFat 10.1, Cholesterol 111.1, Sodium 1730.9, Carbohydrate 48, Fiber 5.2, Sugar 3.9, Protein 25

Corned Beef Hash Brown Muffaletta image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/2 cup pimento green olives, drained
1/2 cup pitted kalamata olives, drained
1/2 cup hot giardiniera in oil
1/4 cup capers
1/4 cup fresh parsley
1/4 cup red wine vinegar
1/4 cup olive oil
1 1/2 tablespoons honey
1 large boule
8 ounces Swiss cheese, sliced thin from the deli
8 frozen hash brown patties, prepared according to package instructions
8 ounces corned beef, sliced thin from the deli
2 tablespoons unsalted butter
4 large eggs
Freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
Add the green olives, kalamata olives, giardiniera, capers, parsley, vinegar, olive oil and honey to a food processor and pulse to make a coarse relish.
Slice the boule in half horizontally. Spread the tapenade evenly over both halves of the boule. Layer the cheese evenly over the tapenade on the bottom half of the boule. Place both top and bottom halves cut-side up beside each other on the sheet pan.
Lay the hot hash browns on top of the cheese, then evenly pile on the corned beef. Bake the open sandwich until the cheese is melted and the corned beef is warmed through, 6 to 8 minutes.
Melt the butter in a large nonstick skillet over low heat. Working with one egg at a time, crack each egg into a small bowl or ramekin and then slowly add it to the skillet. Cover with a tight-fitting lid and cook, uninterrupted, until the whites are set but the yolks are still runny, 2 to 2 1/2 minutes. Season the eggs with pepper. Slide the eggs onto a plate.
Top the corned beef with the sunny-side up eggs. Place the top piece of bread onto the sandwich. Cut into 4 wedges and serve.