No. 2 Recipe

Prep: If using store-bought pre-cooked hash (Italian or corned beef), remove from package and break up any large clumps with a fork. If using frozen, thaw slightly so it will break apart.

Cook aromatics (optional)

Heat a 10–12 inch nonstick or cast-iron skillet over medium heat. Add 1 tsp olive oil. Add the finely diced 1/4 small onion (if using) and cook, stirring, until softened and translucent, about 2–3 minutes.

Crisp the hash

Increase heat to medium-high. Add 1 cup Italian or corned beef hash, spreading it into an even layer in the skillet. Let it sit undisturbed 2–3 minutes so the bottom crisps. Stir or flip sections, press them into the pan again, and allow another 2–3 minutes until most pieces are browned and crispy. Season with 1/8 tsp salt and 1/16 tsp black pepper; taste and adjust if desired. Keep hash warm on lowest heat setting or move to a warm plate while you cook the eggs.

Heat pan and add butter

Wipe the skillet clean if it has excess oil from the hash (or use a separate 8-inch skillet). Return to medium-low heat and add 1 tbsp unsalted butter, swirling until melted and foamy.

Cook the eggs (sunny-side or over-easy)

Crack 2 eggs into a small bowl, season lightly with 1/4 tsp salt and 1/8 tsp black pepper. Carefully slide the eggs into the skillet. For sunny-side-up: cook over low heat until whites are set but yolks remain runny, about 3–4 minutes. To cook over-easy: once whites are mostly set (about 2–3 minutes), gently flip each egg and cook 20–30 seconds more for runny yolks. Sprinkle chopped chives over the eggs if using.

Finish and rest

Remove eggs from the pan with a spatula onto the warm plate with hash. If desired, cover the skillet for 30 seconds before removing to ensure whites are fully set without overcooking yolks.

Toast 2 slices of bread to your desired doneness in a toaster or under a broiler. Spread the 1 tbsp softened butter evenly on the hot toast right after toasting.

Serve: Arrange the buttered toast on the plate, add the crispy hash, and top with the cooked eggs. Serve immediately so toast stays crisp and yolks are warm and runny.