- Whole Eggs
- 1/4 LB Corned Beef
- 2 Lbs Yukon Gold Potatoes
- 1 Tbsp Lawry’s Seasoned Salt
- 2 Tsp Lemon Pepper
- 1 Tbsp Two Rivers Olive oil
Begin by boiling the potatoes for 20 minutes. Set aside and let cool.
Heat the oil in a cast iron skillet on medium high heat. Add the corned beef and the potatoes. Stamp down the potatoes and corned beef into one layer. Add the spices. Let set on this side for 7 – 10 minutes. Flip over and let cook for 5 – 10 minutes until nicely browned.
Top with the poached egg.
Serve and enjoy!