Corned Beef Hash Breakfast Sandwich

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) 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.

Corned Beef Hash Breakfast Sandwich

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.

Corned Beef Hash Sandwich

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.

Corned-Beef-Hash-Breakfast-Sandwich-GIF

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

{Try out this cinnamon sugar soda bread or this healthy shamrock smoothie for more St. Patrick’s Day real food goodness too!}

Serves 2     adjust servings

Corned Beef Hash Breakfast Sandwich

Cook Time 15 min Prep Time
Preparation 5 min Cook Time
Total Time 20 mins Total Time

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

  1. Place the oil in a large skillet over medium heat.
  2. Once hot, add the onion and jalapeno and saute for 2 minutes until softened.
  3. 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.
  4. 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.
  5. Remove the bread from the skillet, place half of the corned beef mixture on top of each slice of bread.
  6. Poach (or fry) the eggs and place on top of each sandwich.
  7. Garnish with green onion and serve warm.

 

 

17 Comments

  1. Krista @ Joyful Healthy Eats

    Ok, true confession I have never had corned beef hash. EVER! I’m a food blogger and officially ashamed I haven’t tried it yet. But seriously this dish with that egg.. yup… all over it! This is happening next week fo sho!

    Reply
  2. Brian @ A Thought For Food

    This will be our first St. Patrick’s Day out of South Boston, where we lived for 9 years before buying our house. If we decided to stick around for the parade, we always had people over for brunch (and pre-gaming). I’m not one for food coloring either, but I’d pull out the green to color my green sangria. Totally silly… but, hey, it felt festive.

    And while I don’t eat meat, I can certainly appreciate the joys of corned beef… and on a breakfast sandwich, well, that would certainly be a good thing to consume before a day of drinking.

    Reply
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  5. Jody

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

    Reply
  6. Steven

    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.

    Reply

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