Corned Beef Hash With Apples and Mushrooms

If someone asked you what your favorite meal of the day was, what would you say? You would think it would be a hard choice for me since I love all food, but breakfast is my favorite for sure. You could say that breakfast and I go together like eggs and bacon. Okay that was really corny, I know, but it’s true!

All my life, I have been blessed with Sunday brunches that my mom hosts. It’s a big feast filled with sourdough pancakes, hash browns, bacon, all those amazing breakfast dishes. So you could say that breakfast is in my blood. In addition to loving breakfast foods, I love mimosas. The go-to brunch drink and the perfect choice for a  brunch bar.

When my mom is not hosting brunch, my husband and I have our own breakfast traditions. When we lived in Multnomah Village, a cute little place packed with little shops and great restaurants we used to walk to the village and have breakfast. It was one of my favorite Sunday morning traditions. They have an amazing corned beef hash on the menu and I would get it with, you guessed it a mimosa.

Now that we live at the homestead, our breakfast tradition has turned into us staying in and making breakfast in the kitchen. It’s still one of my favorite Sunday morning traditions. Since we are no longer walking distance from that delicious corned beef hash, I have no other choice but to make it myself. Oh darn, I have to spend more time making yummy foods.

There is something about a hearty corned beef hash with a running egg on top. It’s hearty, filling flavorful and for me, is a bit of a comfort food.

When making this corned beef hash, I wanted to go a little out of the ordinary. Potatoes, onions and garlic are a must of course, but I wanted it to have a little freshness and be earthy at the same time. Fresh apples add a little sweet crunch. Small cremini mushrooms mixed with the corned beef, onions and parsley and topped with a runny egg.

If you are a breakfast fanatic like me, check out these roasted  portobello mushrooms with salmon and poached eggs or  puff pastry baked eggs.