Boil or microwave the baby potatoes ahead of time, ideally the night before to save time. Once cooled, roughly chop them. Preheat your griddle to medium-low and add a drizzle of olive oil and a dab of butter. Add the potatoes and chopped onion, tossing to coat evenly. Let them fry for a few minutes, then season with garlic powder, paprika, salt, and pepper.
Add the corned beef to the potatoes and stir to mix thoroughly. Continue cooking until everything is heated through and the corned beef edges start to get crispy.
Spread the hash out on the griddle and create four wells. Add a small dab of butter into each well and crack an egg into each one. Cover with a dome to steam the eggs, or cook to your liking. Season the eggs with Blackstone Lumber Jack seasoning. At the same time, toast the sourdough bread on the griddle until golden on both sides.
Once done, garnish the hash with chopped green onions and serve with the toasted sourdough. Enjoy!
1.5 lb bag baby potatoes, boiled and roughly chopped
1 small onion, chopped
1 can corned beef
4 eggs
Garlic powder
Paprika
Salt and pepper
Green onions, chopped (for garnish)
Butter and olive oil
Blackstone Lumber Jack Seasoning
Sourdough bread (for serving)
Directions
Boil or microwave the baby potatoes ahead of time, ideally the night before to save time. Once cooled, roughly chop them. Preheat your griddle to medium-low and add a drizzle of olive oil and a dab of butter. Add the potatoes and chopped onion, tossing to coat evenly. Let them fry for a few minutes, then season with garlic powder, paprika, salt, and pepper.
Add the corned beef to the potatoes and stir to mix thoroughly. Continue cooking until everything is heated through and the corned beef edges start to get crispy.
Spread the hash out on the griddle and create four wells. Add a small dab of butter into each well and crack an egg into each one. Cover with a dome to steam the eggs, or cook to your liking. Season the eggs with Blackstone Lumber Jack seasoning. At the same time, toast the sourdough bread on the griddle until golden on both sides.
Once done, garnish the hash with chopped green onions and serve with the toasted sourdough. Enjoy!
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