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 – it’s 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, however, that I can get behind.
This salty cured beef really has no business being cooked to mush for hours on end with 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.
Then, shred those leftovers, crisp them up in a pan with some spicy jalapeno, 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.
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!
- 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
- 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.