CORNED BEEF HASH BREAKFAST SANDWICH
Yield Portion Size
| 2-1/2 cups | |
| 3 tbsp |
Extra virgin olive oil
|
| 2 small |
Yellow onions, chopped
|
| 2 |
Jalapeno pepper, minced
|
| 4 ea | |
| 2 tbsp |
Room temperature butter
|
| 8 |
Eggs
|
| 8 slices |
Swiss cheese
|
| 1 cup | |
|
Chopped green onion, for garnish
|
|
| 1 can (15 oz each) |
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 223 mg | 22% |
| Carbohydrate | 27 g | 9% |
| Cholesterol | 159 mg | 53% |
| Total Fat | 26 g | 40% |
| Iron | 2 mg | 11% |
| Potassium | 200 mg | 0% |
| Calories | 387 kcal | 19% |
| Sodium | 838 mg | 35% |
| Protein | 16 g | 33% |
| Polyunsaturated Fat | 1 g | 7% |
| Saturated Fat | 11 g | 55% |
| Sugars | 3 g | 0% |
| Vitamin C | 3 mg | 6% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place the oil in a large skillet over medium heat. Once hot, add the onion and jalapeno and sauté for 2 minutes until softened.
-
Step 2
Add the corned beef and continue cooking for another 3-5 minutes until it starts to crisp on the edges. Transfer to a plate and set aside. Keep it warm.
-
Step 3
Butter both sides of each piece of biscuit. Toast the biscuits to crisp and golden. Place cheese on the two halves of the biscuit.
-
Step 4
Divide corned beef mixture on each biscuit on top of the cheese. Heat the biscuit to melt the cheese.
-
Step 5
Poach (or fry) the eggs and place on top of each half over the corned beef mix. Top with 2 oz of gravy. Garnish with green onion and serve warm. Serve with a side of hot Texas-Style Beans.
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