2 Eggs, Italian Hash Or Corned Beef Hash, Toast Recipe

Prepare pan

Place a 10-inch nonstick or cast-iron skillet over medium heat. Add 1 tsp olive oil and let it warm for 30 seconds.

Sauté aromatics (if using fresh hash or to boost flavor)

Add the diced onion and red bell pepper to the hot pan. Cook, stirring occasionally, until softened and edges are translucent, about 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add hash

Add 1½ cups of Italian-style or corned beef hash to the skillet, breaking up any large clumps with a spatula. Spread into an even layer and press gently.

Crisp the hash

Cook undisturbed for 3–4 minutes to develop a golden crust. Flip portions or stir and press again, then cook another 3–4 minutes until most pieces have browned and heated through. Season with ¼ tsp salt (omit or reduce if store-bought hash is already salty), 1/8 tsp black pepper, 1/4 tsp dried oregano and 1/8 tsp red pepper flakes if using. Taste and adjust.

Keep warm

Reduce heat to low and keep the skillet warm while you cook the eggs and toast, stirring once to prevent sticking.

While hash is crisping, heat a separate small skillet or use a toaster. Brush both sides of the bread with a thin coating of butter or olive oil. Toast in a skillet over medium-high heat 1–2 minutes per side until golden, or toast in a toaster to your preference. Keep warm.

Heat butter

In a small nonstick skillet over medium-low heat, add 1 tablespoon unsalted butter and let it melt until foaming but not browned.

Cook eggs (sunny-side or over-easy)

Crack 2 eggs into the skillet. Spoon some of the melted butter over the yolks for even cooking if desired. Cook 2–3 minutes for sunny-side until whites are set but yolks are runny. For over-easy, cook until whites are mostly set (about 2 minutes), carefully flip with a spatula and cook 20–30 seconds more for runny yolks.

Season eggs

Season the eggs with the reserved 1/4 tsp salt and 1/8 tsp black pepper (split between eggs) immediately after cooking.

Divide the warmed hash between two plates (or pile on one plate). Place the cooked eggs on top of or beside the hash. Add the toasted bread on the side. Sprinkle chopped fresh parsley over the eggs and hash if using.

Serve immediately while hot. Optional: pass hot sauce or ketchup at the table.