Corned Beef Hash and Scramble Eggs
Start your day off with a delicious and hearty breakfast! My corned beef hash and scrambled eggs are the perfect combination of savory and satisfying. Made with chopped corned beef brisket, sautéed onions, mushrooms, and diced potatoes, and topped with creamy Boursin cheese scrambled eggs. Give your taste buds a treat with this mouth-watering dish! #breakfast #cornedbeefhash #scrambledeggs #hearty #satisfying #delicious
Ingredients
1 small brisket corned beef, fully cooked
1 cup diced onion
2 cups chopped mushroom (roughly)
1 red bell pepper, chopped
1 bunch green onions, chopped
2 cups diced potatoes
1-2 tbsp Worcestershire sauce
1 tbsp hot sauce
6-8 eggs
3 oz Boursin cheese
Cooking oil
Instructions
1
Start by chopping the fully cooked corned beef brisket into small pieces and set it aside.
2
Heat a large frying pan on the stove over medium-high heat and add enough cooking oil to coat the bottom of the pan.
3
Add the diced onion, chopped mushrooms, chopped green onions, and diced potatoes to the frying pan. Saute the mixture until the mushrooms have released their liquid and the potatoes are cooked and slightly golden, stirring occasionally. This should take about 10-12 minutes.
4
Add the chopped corned beef, Worcestershire sauce, and hot sauce to the pan with the sauteed vegetables. Mix well and saute for an additional 4-5 minutes, until the corned beef is heated through and everything is well combined.
5
While the corned beef hash is cooking, prepare the scrambled eggs. Crack the eggs into a separate saute pan and cook over medium heat, stirring constantly, until the eggs are scrambled to your liking.
6
Once the eggs are cooked, add the Boursin cheese to the pan and let it melt into the eggs. Mix well until the cheese is fully incorporated.
7
To serve, spoon the corned beef hash onto plates and top each serving with a generous helping of the scrambled eggs. Sprinkle with freshly chopped parsley and green onions for garnish. Enjoy!
