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?

 

Baked Hash Browns

My family is a big fan of hash browns. Every single person in the house loves them, and that is rarely the case unless it is chocolate or some type of candy. The problem when I make crispy hash browns is that my pan is not large enough. Now sure, I could break out the electric flat griddle, but I don’t. One, large pan of hash browns does not feed all five of us, and trust me, there are looks of disappointment when there are no more hash browns to be eaten with remaining pancakes and bacon.

How to Bake Hash Browns Recipe

So this past week when we decided to have breakfast for dinner (an all-time favorite of ours), I decided to attempt baking hash browns on a large sheet pan. Not only was I able to use the whole bag and feed everyone, but I was also able to provide that crispy exterior while keeping the potatoes tender inside.

Let’s get started.

  • 30 oz bag of Ore-Ida Country Style Hash browns, frozen
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • Sheet of parchment paper

Start by preheating your oven to 375 degrees. Line your sheet tray with enough parchment paper to cover the top of the tray.

Baked Hash Browns

Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes.

Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy.

When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?

Baked Hash Browns
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 30 oz bag of Ore-Ida Country Style Hash browns, frozen
  • 3 tbsp olive oil
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • Sheet of parchment paper
Instructions
  1. Start by preheating your oven to 375 degrees. Line your sheet tray with enough parchment paper to cover the top of the tray.
  2. Pour the olive oil over the hash browns, and sprinkle the salt and pepper over the top. Get in there with your hands and mix the hash browns, ensuring that you get some of the oil and salt and pepper to coat those potatoes.
  3. Place the tray in the preheated oven and cook for 15 minutes. After 15 minutes, remove from the oven, and give them a toss. Place back in the oven and cook another 15 minutes, or until crispy.
  4. When you are ready to serve, simply slide the hash browns off the parchment paper onto your plate or bowl, and dig right in. Crispy, and tender, these baked hash browns satisfied everyone at the dinner table, and I will make these again. Have you tried baking hash browns before? Do you prefer the skillet or the baking method?