Sunny side egg sitting on a mound of corned beef hash on a white plate.

Sunny-Side Up Egg & Corned Beef Hash

Name: Sunny-Side Up Egg & Corned Beef Hash
Prep time: 2 h
Cook time: 1 h
Yield: 4 Servings
Cuisine: Beef
Ingredients: Corned Beef with Red Potatoes:; 3 - 4 lb Corned Beef Brisket with Spice Packet; 8 Small Red Potatoes; Sunny-Side Up Egg & Corned Beef Hash:; 6 tbsp Butter, unsalted, (divided up into 4 and 2 tbsp); 1 cup Yellow Onion, small dice; 3 cloves Garlic, minced; 4 cup Cooked Corned Beef, fat removed, small dice; 4 cup Cooked Red Potatoes, rough medium dice; 1/2 cup Dill Pickle, small dice; Kosher Salt, to taste; Freshly Cracked Pepper, to taste; 4 Eggs, sunny-side up; Chives, thinly sliced, for garnish

Courtesy of Bull Outdoor Products

Makes: 4 servings
Prep Time: 30 - 120 minutes
Cook Time: 50 - 60 minutes

Ingredients:

Corned Beef with Red Potatoes:

3 - 4 lb	Corned Beef Brisket with Spice Packet
8	Small Red Potatoes

Sunny-Side Up Egg & Corned Beef Hash:

6 tbsp	Butter, unsalted, (divided up into 4 and 2 tbsp)
1 cup	Yellow Onion, small dice
3 cloves	Garlic, minced
4 cup	Cooked Corned Beef, fat removed, small dice
4 cup	Cooked Red Potatoes, rough medium dice
1/2 cup	Dill Pickle, small dice
4	Eggs, sunny-side up
Kosher Salt, to taste
Freshly Cracked Pepper, to taste
Chives, thinly sliced, for garnish

Directions:

Day Before:

Rinse the corned beef under cold water.
Place the beef in a large pot along with the spice packet and cover completely with cold water.
On the side burner, place lid on to pot and bring to a boil.
Once boiling, reduce to a simmer and cook a total of about 3 hours, or until tender.
Add the potatoes the last hour of cooking, keeping the lid on top to cover.
Once tender, remove from the heat and allow it to rest for about 10 minutes.
Carefully remove the potatoes and beef from the hot liquid.
Allow it to cool down completely before wrapping in plastic and placing in the fridge overnight.

Grilling;

Preheat a griddle or griddle topper on standard grill on high heat for 15 minutes.
Add 4 tbsp butter to the griddle and sauté the onions and garlic for 6 minutes, till soft and slightly browned.
Next, add the diced beef, potatoes, and pickles on top of the onions.
Carefully stir the ingredients into the onion mix.
Press down and to spread the mix out evenly over the high heat of the griddle, allowing the hash to get a nice golden color onto the bottom layer.
After about 6-8 minutes, flip the hash mix over in sections.
Press back down onto the griddle, continuing to cook the hash until the other side is golden brown, another 6- 8 minutes. If the hash looks like it is drying up, add more butter.
Turn off the heat on one side of griddle and move the hash over to this section. Taste and adjust seasoning if needed, adding more salt and pepper.
Add remaining butter on the other half of the griddle on high heat and crack open 4 eggs and allow them to cook to sunny-side up. DO NOT flip the eggs.
Season with salt and pepper.
After 5 minutes, turn the burners off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness.
To plate, place the corned beef hash onto a plate and finish off with an egg. Repeat for remaining dishes. Garnish with sliced chives and enjoy!