A few weeks ago I went to Denver to be with a friend who was going through a rough time. While I was there, she decided to make her daughter’s favorite breakfast. Now, my boys are picky eaters, so I was surprised that her daughter would eat this!
Her daughter is almost exactly the same age as Tyler. In fact, we only know each other because of the kids. She is one of my “June Mommas” from our facebook group for kids born that month. We met in person once before when we took a family trip to Denver, so when she needed help (and Spirit Airlines had super cheap flights) I took off for a few days.
She asked if I like corned beef hash and I said I had never tried it before. My dad used to make it often, especially on the weekends, but I never ate it. I did always like the smell, though! I’m not sure how often he makes it anymore, but next time I will be having some with him.
While they had theirs with eggs cooked over-easy, I couldn’t do it. There’s something about a runny yolk that absolutely grosses me out. So I made my own scrambled eggs to put on my toast. And that’s the way I made it for my boys because I know they prefer their eggs scrambled, too.
At first, the boys weren’t so sure about our “Big Breakfast Sunday” that week. Tyler still didn’t eat much of it, but once we helped Ryan get it cut up, he seemed to enjoy the meal. Of course, he is more of a meat eater than Tyler has ever been, and Ryan loves scrambled eggs.
I cut mine up to eat it, Justin picked it up to eat like you would a regular piece
Step by Step
In a large skillet, cook the corned beef has according to directions. Usually, this just means browning it similar to how you would regular ground beef.
Meanwhile, toast your bread to a medium setting and lightly butter the bread. Place one slice of bread on each serving plate.
When the corned beef hash is finished cooking, divide it out among the serving plates and top each piece of bread with one-quarter of the hash.
Cook your eggs to your preference. When I did this, I made a fried egg for Justin’s plate, then scrambled some eggs for the boys and me.
Top the hash with the eggs and sprinkle with a bit of salt and pepper, to taste. Serve immediately as this is best warm!
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Corned Beef Hash Breakfast Toast
- 14 oz corned beef hash
- 4 slices bread
- 1 tbsp butter
- 4 eggs
- salt and pepper (to taste)
- In a large skillet, prepare the corned beef hash according to the directions
- Meanwhile, toast and lightly butter the bread then place each piece on a serving plate
- When the hash is done, scoop one quarter onto each slice of bread
- Prepare your eggs as preferred (fried, scrambled, etc.) and place on top of the hash
- Sprinkle with salt and pepper, to taste, and serve immediately