Irish Eggs

This is a quick, no-fuss skillet breakfast that turns a can of corned beef hash into something worth sitting down for. The hash gets mixed with ketchup and diced onion, simmered for 10 minutes to meld the flavors, and then eggs get cracked right into wells pressed into the surface. Cover and cook until the whites set. That’s the whole thing.

The 10-minute simmer before the eggs go in is what makes this work. It gives the onion time to soften and the ketchup time to cook down from a cold condiment into a warm, slightly caramelized sauce that coats the hash. Skipping that simmer means raw onion and a ketchup-y taste that sits on top instead of blending in.

Making four deep hollows in the hash creates little nests for the eggs. The hash insulates the eggs from the direct heat of the pan, so they cook gently from the steam under the lid. The whites set while the yolks stay runny, giving you built-in sauce when you break them over the hash.

Pro Tips

• Use the back of a spoon to press the hollows deep enough that the eggs don’t slide off the surface and pool at the edges.
• Cover with a tight-fitting lid. The steam is what cooks the tops of the eggs since only the bottoms touch the hash.
• Check the eggs after 3 to 4 minutes. Overcooked eggs with hard yolks lose the best part of this dish.
• Serve straight from the skillet with toast for scooping.

Variations

• Top with shredded cheddar cheese during the last minute of cooking and let it melt under the lid.
• Add a splash of hot sauce or Worcestershire to the hash mixture for more depth.
• Use homemade corned beef hash with leftover corned beef and diced potatoes for a from-scratch version.