Corned Beef Hash Breakfast Sandwich

I have a couple of things that I truly love for breakfast. The first is corned beef hash, and the other is a Canadian bacon, egg, and cheese sandwich. Corned beef has is something that I learned to make from my dad. It seemed like something he would get excited to make, and overall, his hash was pretty darn good. But recently, Nueske’s was kind enough to send me a package, of which included corned beef hash, and I had to do something with it. I had no clue Nueske’s even sold corned beef hash as I was so used to their other wonderful smoked meats such as their bacon and pork chops, so obviously I was very excited to try their corned beef hash.

Corned Beef Hash Breakfast Sandwich Recipe

The basis of any great hash is great corned beef and potatoes. What I loved about Nueske’s when I opened their package was that the dice of both the corned beef and potatoes was spot on. I was even more excited as I knew their product would be perfectly seasoned.

So as I sat home one morning, I decided that I wanted to make some corned beef hash and eggs, but I also wanted to use some country bread I had recently purchased from the bakery. This is how I came up with the corned beef breakfast sandwich, and it was awesome!

Let’s get started.

Ingredients:

  • 1 cup of Nueske’s corned beef, cooked until slightly crisp
  • 2 1/2 tbsp unsalted butter butter
  • Dash of olive oil
  • 1 whole egg
  • 2 slices of Swiss cheese
  • 2 slices of bread
  • pinch of salt
  • pinch of cracked black pepper

Start by taking a 1/2 tablespoon of butter and heat it on a medium skillet on medium to high heat. Add in the olive oil and make sure the butter bubbles.

Crack your egg onto the heated butter and oil being careful not to break the yolk.  Season with salt and pepper. You’ll want to cook the egg over easy as it will continue to cook when we build the sandwich.

Butter one side of each slice of bread.

Add another skillet to the stove, and bring that to medium heat. Add one slice of the bread, butter side down, then add a slice of Swiss cheese. Top with the cooked corned beef, top with the cooked egg, then top with the cheese. Add the second slice of bread, butter side up.

How to make Corned Beef Hash Breakfast Sandwich Recipe

Cook for a few minutes, then carefully lift and see if the bottom side is beginning to get nice and golden. Once nice and golden, carefully flip the sandwich over, and continue to cook until that side is nice and golden.  Just be careful not to push down on the sandwich as you do not want to break the egg.

When you are ready to serve, simply place the sandwich on the plate and slice on the diagonal.

The end result is a perfect breakfast sandwich. Not only did Nueske’s get it right, once again, with their corned beef hash, but the sandwich itself was awesome. The Swiss cheese is perfectly melted and that egg that oozes into the seasoned corned beef, well, need I say more?

If you love corned beef hash, try Nueske’s. It’s really great, and furthermore, if you love corned beef, try it in a sandwich. Hope you enjoy.

Corned Beef Breakfast Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 cup of Nueske's corned beef, cooked until slightly crisp
  • 2½ tbsp unsalted butter butter
  • Dash of olive oil
  • 1 whole egg
  • 2 slices of Swiss cheese
  • 2 slices of bread
  • pinch of salt
  • pinch of cracked black pepper
Instructions
  1. Start by taking a ½ tablespoon of butter and heat it on a medium skillet on medium to high heat. Add in the olive oil and make sure the butter bubbles.
  2. Crack your egg onto the heated butter and oil being careful not to break the yolk. Season with salt and pepper. You'll want to cook the egg over easy as it will continue to cook when we build the sandwich.
  3. Butter one side of each slice of bread.
  4. Add another skillet to the stove, and bring that to medium heat. Add one slice of the bread, butter side down, then add a slice of Swiss cheese. Top with the cooked corned beef, top with the cooked egg, then top with the cheese. Add the second slice of bread, butter side up.
  5. Cook for a few minutes, then carefully lift and see if the bottom side is beginning to get nice and golden. Once nice and golden, carefully flip the sandwich over, and continue to cook until that side is nice and golden. Just be careful not to push down on the sandwich as you do not want to break the egg.
  6. When you are ready to serve, simply place the sandwich on the plate and slice on the diagonal.
  7. The end result is a perfect breakfast sandwich. Not only did Nueske's get it right, once again, with their corned beef hash, but the sandwich itself was awesome. The Swiss cheese is perfectly melted and that egg that oozes into the seasoned corned beef, well, need I say more?

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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