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, 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.
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!
Corned Beef Hash Breakfast Sandwich
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
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.
The runny egg. The crispy corned beef. The rye bread. Perfect perfect perfect!
Just finished dinner and I’m starving again. This looks delicious and the egg…THE EGG!
Oh my gawd that EGG.
If only I had the time (and effort) to make this sandwich every morning! For me, it’s definitely a weekend breakfast and one I look forward to making this Saturday.
This is a sandwich I can totally get behind! LOVE corn beef hash!
Have mercy I’m hungry after seeing this! Love the egg to top it off!
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!
Anything with an egg on top, no matter how it is cooked tastes better! That is one pretty egg :)
I haven’t had breakfast yet and man does that runny egg look divine over that corned beef.