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.
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.