No.2 Recipe

Heat and crisp hash

Place a 10-inch nonstick or cast-iron skillet over medium-high heat. Add 1 tsp olive oil and, if using, the diced onion. Cook, stirring, 2–3 minutes until the onion is soft and translucent. Add 1 cup of Italian hash or corned beef hash, breaking up large clumps with a spatula. Press the hash into an even layer and let it cook undisturbed 3–4 minutes until the bottom is browned and crisp. Flip portions or stir and press again, cooking another 2–3 minutes to get additional crisp edges. Reduce heat to low to keep warm while you cook eggs and toast.

Taste and season the hash if needed (a pinch of salt and pepper). Stir in 1 tbsp chopped parsley if desired for freshness. Keep the skillet on very low heat so the hash stays hot without burning.

Toast bread

While the hash is cooking, toast 2 slices of bread to your preferred doneness using a toaster or under a broiler. Spread 1 tbsp butter evenly on the hot toast so it melts in. Keep the toast warm.

Cook eggs (sunny-side or over-easy)

Wipe out or use a second 8–10 inch skillet and set over medium-low heat. Add 1 tbsp unsalted butter and let it melt, swirling to coat the pan. Crack 2 large eggs into a small bowl, then gently slide them into the pan (or crack directly). Season with 1/4 tsp salt and 1/8 tsp black pepper. For sunny-side up: cook undisturbed 3–4 minutes until the whites are set but yolks are runny; if the tops are still translucent, cover the pan with a lid for 30–45 seconds to finish whites. For over-easy: when whites are set, carefully flip each egg and cook 15–20 seconds. Remove eggs from skillet and keep warm.

If you prefer scrambled: whisk the 2 eggs with the salt and pepper, pour into the melted butter over medium-low heat, and gently stir until soft curds form, 2–3 minutes. Remove from heat just before fully set.

Divide the crisped hash between two plates or place it as a mound on one plate. Place the buttered toast alongside or underneath the eggs if you like. Gently set the cooked eggs on top of or beside the hash. Garnish with the remaining chopped parsley if used and a crack of black pepper.

Serve immediately while eggs are hot and yolks are runny, with hot sauce or ketchup on the side if desired.