Corned Beef Hash on Rye


I think I may rename ‘leftovers’ to ‘bestovers’.

Here I re-purpose some corned beef to make a wicked breakfast…  


Corned Beef Hash on Rye


Leftover corned beef, diced
Rye bread, toasted
1 egg
Cooking spray
Salt & pepper, to taste


  1. Heat a medium sized frying pan on Medium heat. Spray with cooking oil, and add in the corned beef. Allow the corned beef to render down a little, about 1 minute, then push to one side.
  2. Crack the egg into the open side of the pan and season to taste. Once the whites are firm transfer the corned beef onto the slice of rye toast, and top with the egg.
  3. Break yolk immediately before serving.
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