The Country Breakfast Recipe
Scrambled Eggs, Italian or Corned Beef Hash
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Ingredients
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Scrambled Eggs
Italian Hash (option A)
Corned Beef Hash (option B)
Method
Scrambled Eggs
- 1
Beat eggs
Crack the eggs into a medium bowl. Add the milk, kosher salt, and black pepper. Whisk vigorously until the mixture is uniformly pale and slightly frothy, about 30 seconds.
- 2
Preheat pan
Place a 10-inch nonstick skillet over medium-low heat. Add 1 tablespoon of butter and let it melt, swirling to coat the surface. The pan should be warm but not hot — butter should foam gently, not brown.
- 3
Cook eggs low and slow
Pour the beaten eggs into the pan. Let them sit undisturbed for about 10–15 seconds until the edges just begin to set. Using a silicone spatula, draw the eggs from the edges toward the center in gentle folds. Continue to move the eggs every 10–15 seconds, scraping the bottom and rotating the pan so curds form evenly. When the eggs are mostly set but still slightly glossy and runny, remove the pan from heat and add the remaining 1 tablespoon of butter; fold it in to stop cooking and add richness. The residual heat will finish them to soft, creamy curds.
- 4
Italian Hash (option A)
- 5
- 6
Cook sausage
Heat a large skillet over medium-high heat. Add the Italian sausage (broken up with a spatula). Cook, stirring and breaking into bite-sized pieces, until browned and cooked through, about 6–8 minutes. Transfer sausage to a plate and leave fat in the pan.
- 7
Sauté vegetables
If the pan is very greasy, remove excess fat leaving about 1 tablespoon. Add 2 tablespoons olive oil and heat until shimmering. Add diced onion and bell pepper and cook until softened and beginning to brown, 5–6 minutes. Add minced garlic and cook 30 seconds until fragrant.
- 8
Brown potatoes
Increase heat to medium-high. Add the par-cooked potatoes in a single layer. Let them cook undisturbed 3–4 minutes to develop a golden crust, then toss or flip pieces and continue to brown until most pieces have crispy edges, about 6–8 minutes total. Sprinkle in oregano, paprika, salt, and pepper and stir to combine.
- 9
Corned Beef Hash (option B)
- 10
- 11
Sauté onion
Heat a large skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, add the diced onion and cook until softened and translucent, about 5 minutes.
- 12
Brown potatoes and corned beef
Increase heat to medium-high. Add the par-cooked potatoes to the skillet in a single layer and let them cook undisturbed 3–4 minutes to form a crust. Flip and continue until most pieces have golden edges, about 6–8 minutes. Push potatoes to the side and add the shredded corned beef in the cleared space; let it sear 1–2 minutes, then stir together with potatoes and onions.
- 13
Season and finish
Stir in Worcestershire sauce, smoked paprika, salt, and black pepper. Press the mixture into the pan and let it cook without stirring for 2–3 minutes to develop browned bits, then flip portions to brown the other side if desired. Taste and adjust seasoning. Stir in chopped parsley if using. Serve hot with scrambled eggs.
