This corned beef hash breakfast sandwich with crispy rye bread, melted swiss and a poached egg is the perfect way to use up leftover St. Patrick’s Day corned beef.

There is really only one redeeming thing about St. Patrick’s Day and that’s corned beef.

Not corned beef and cabbage.

Not artificially colored green EVERYTHING (if there’s one thing that gives the gross fake pink of Valentine’s Day a run for it’s money, it’s the fake green of St. Paddy’s Day).

If you want to eat something green on St. Patrick’s Day, try this green oatmeal or my green spinach pancakes – they’re both fun, festive and all natural!

And certainly not Guinness (I want it to taste like the liquid chocolate it looks like and weirdly, it just never does).

Corned Beef Hash Breakfast Sandwich
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Corned beef, however, that I can get behind.

This salty cured beef really has no business being cooked to mush for hours on end with cabbage.

I’ll do some corned beef tacos, Reuben soup or just eat it plain but I will not eat boiled corned beef with soggy cabbage.

But, if you’re going to do it anyway like the millions of people out there come March. 17th, at least do me this favor…make enough for leftovers.

Corned Beef Hash Sandwich

Then, shred those corned beef leftovers and crisp them up in a pan with some spicy jalapeño.

Throw them on top of a toasted slice of buttery marbled rye bread with melted Swiss cheese. 

Place a runny poached egg on top and call it a corned beef hash breakfast sandwich on March 18th.

Because as evidenced in this harissa sweet potato hash, this kimchi potato hash and brisket hash, we all know hash is where it’s at for breakfast.

Just please, dear G-d, leave the artificially green colored, pot-o-gold cupcakes out of the equation.

I’ll allow a real food version of a shamrock shake but that’s only because spinach and mint are doing the heavy lifting to turn it green, not food dye!

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Corned Beef Hash Breakfast Sandwich

Servings: 2 servings
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
This corned beef hash breakfast sandwich with crispy rye bread, melted swiss and a poached egg is the perfect way to use up leftover St. Patrick’s Day corned beef.

Ingredients 

  • 1 1/4 cup shredded cooked corned beef
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 small yellow onion, chopped
  • 1 jalapeno, minced
  • 2 slices marbled rye bread
  • 1 tablespoon room temperature butter
  • 2 eggs
  • 2 slices swiss cheese
  • chopped green onion for garnish

Instructions 

  • Place the oil in a large skillet over medium heat.
  • Once hot, add the onion and jalapeno and saute for 2 minutes until softened.
  • Add the corned beef and continue cooking for another 3-5 minutes until it starts to crisp on the edges. Transfer to a plate and set aside.
  • Butter one side of each piece of bread. Place each slice of swiss cheese onto the non-buttered side of each piece of bread and place in the skillet, buttered side down. Cover and cook until the cheese melts.
  • Remove the bread from the skillet, place half of the corned beef mixture on top of each slice of bread.
  • Poach (or fry) the eggs and place on top of each sandwich.
  • Garnish with green onion and serve warm.

Nutrition

Serving: 1SERVINGCalories: 750kcalCarbohydrates: 16gProtein: 42gFat: 57gSaturated Fat: 21gPolyunsaturated Fat: 30gTrans Fat: 1gCholesterol: 366mgSodium: 1679mgFiber: 2gSugar: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: Irish
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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17 Comments

  1. What a mouth watering breakfast delight, I simply can not get passed that poached egg dear, BEAUTIFUL. I just learned to poach eggs, after viewing this and I will be all over this morning treat.

  2. This looks delicious and I will definitely make it this weekend, but the term “hash” means that potatoes and onions are added. Just saying …