Garlicky Corned Beef Hash and Eggs with Fresh Rosemary

Man do I love corned beef hash with eggs.  There was legit a time for about 4 or 5 years where I only ate it breakfast.  I’m not even sure what it was, I just loved the salty, savory, briny taste it offered up.  I mean that and jammy eggs over top.  Bro, I’m in heaven!

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Ingredients for this recipe:

• 3 tablespoons unsalted butter
• 1 peeled and small diced large onion
• 3 finely minced cloves of garlic
• 1 pound finely chopped corned beef
• 6-7 large medium diced Yukon potatoes
• 2 teaspoons each finely minced fresh chives, parsley and rosemary
• 10 large eggs
• sea salt and fresh cracked pepper to taste

Serves 5

Prep Time: 10 minutes

Cook Time: 25 minutes

Procedures:

1. Add the butter to a large cast iron skillet 12” to 14” over medium low heat and add in the onions to caramelize, about 10 minutes.
2. Next add in the garlic and sauté for 2 to 3 minutes.
3. Add in the corned beef and potatoes and pan roast over medium heat for 12-15 minutes or until the potatoes are browned and cooked through. Stir ever 1 to 2 minutes.
4. Finish with salt, pepper, chives, parsley and rosemary. Keep warm.
5. Add the eggs to a medium size pot of boiling water and cook for 6 minutes on the dot.
6. Immediately remove and submerge in an ice water bath for 2 to 3 minutes.
7. Crack, peel, rinse and serve alongside the corned beef hash.