Midwest Corned Beef & Egg Hash on Rye
Midwest Corned Beef & Egg Hash on Rye

Hey everyone, it’s Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, midwest corned beef & egg hash on rye. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Midwest Corned Beef & Egg Hash on Rye is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Midwest Corned Beef & Egg Hash on Rye is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook midwest corned beef & egg hash on rye using 16 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Midwest Corned Beef & Egg Hash on Rye:
  1. Prepare 1/2 lb corned beef
  2. Take 1/3 C shredded swiss cheese
  3. Make ready 1/3 C shredded cheddar cheese
  4. Prepare 1/3 C shredded smoked gouda cheese
  5. Make ready 2 heaping T clarified butter
  6. Take 1 C shredded Russet potato
  7. Make ready 1/2 small yellow onion; medium dice
  8. Get 1/4 C sweet corn
  9. Get 1 t fresh rosemary; minced
  10. Prepare 1/2 red bell pepper; medium dice
  11. Get 1 clove garlic; minced
  12. Make ready 4 eggs
  13. Prepare 1 T sour cream
  14. Prepare 1 T milk
  15. Get 8 slices rye bread; toasted
  16. Take as needed kosher salt & black pepper;
Instructions to make Midwest Corned Beef & Egg Hash on Rye:
  1. Heat a large saute pan. Add 1 heaping T of clarified butter. Alternatively, use a flat top griddle.
  2. Squeeze all water out of shredded potatoes. Place in a mixing bowl. Add onion, bell pepper, rosemary, and a large pinch of salt and pepper. Mix to combine.
  3. Add potato mixture to pan. Spread out as much as possible to increase surface area and therefore decrease cooking time. Cook over medium-high heat for approximately 3-4 minutes, or until one side of potatoes are golden brown and crispy. Add more butter or decrease heat if necessary.
  4. Flip potatoes. Add another heaping T of clarified butter. Cook 2-3 minutes, or until potatoes are almost caramelized. Using the side of metal spatula, cut the potatoes in the pan.
  5. Add corned beef and saute 1-2 minutes or until thoroughly heated. Add garlic and corn during last 30 seconds. Add more clarified butter if necessary.
  6. Whisk eggs, sour cream, and milk together until smooth. Add a pinch of salt and pepper.
  7. Spread potato mixture out in pan. Pour eggs atop. Sprinkle cheeses.
  8. Bake at 375° for approximately 8 minutes or until eggs are no longer liquid.
  9. Assemble sandwich. Serve.
  10. Variations; Parsley, sage, coriander, roasted poblano/garlic/tomatoes, cucumber, white pepper, mustard, mushrooms, sauerkraut, caramelized onions, caraway, carrots, smoked-corned beef, shallots, jalapeños, habanero, celery, bacon, ham, celery seed, fennel, fennel seed, beef stock, demi glace, grilled corn, gruyere, spinach, arugula, parmesean, romano, paprika, smoked paprika, applewood seasoning, dried ranch seasoning, pork belly, roasted bell peppers, vinegar, avocado, chives, scallions, ginger, honey, thyme, basil, oregano, zucchini, asparagus, mint, tamarind, maple, lemon zest, sourdough, foccacia, roasted garlic baguette, onion roll, Italian loaves, aioli, fried eggs, pancetta, prosciutto, apple cider, curry powder, apple cider vinegar, peppercorn melange,

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