Sunny-Side Up Egg & Corned Beef Hash

Directions:

1. Rinse the corned beef under cold water. 
2. Place the beef in a large pot along with the spice packet and cover completely with cold water. 
3. On the side burner, place lid on to pot and bring to a boil. 
4. Once boiling, reduce to a simmer and cook a total of about 3 hours, or until tender. 
5. Add the potatoes the last hour of cooking, keeping the lid on top to cover. 
6. Once tender, remove from the heat and allow it to rest for about 10 minutes. 
7. Carefully remove the potatoes and beef from the hot liquid. 
8. Allow it to cool down completely before wrapping in plastic and placing in the fridge overnight.

1. Preheat the Blue Rhino Razor or griddle(s) on standard grill on high heat for 15 minutes.
2. Add 4 tablespoons butter to the griddle and saute the onions and garlic for 6 minutes, till soft and slightly browned.
3. Next, add the diced beef, potatoes, and pickles on top of the onions. 
4. Carefully stir the ingredients into the onion mix. 
5. Press down and to spread the mix out evenly over the high heat of the griddle, allowing the hash to get a nice golden color onto the bottom layer.
6. After about 6-8 minutes, flip the hash mix over in sections. 
7. Press back down onto the griddle, continuing to cook the hash until the other side is golden brown, another 6- 8 minutes. If the hash looks like it is drying up, add more butter.
8. Turn off the heat on one side of griddle and move the hash over to this section. Taste and adjust seasoning if needed, adding more salt and pepper.
9. Add remaining butter on the other half of the griddle on high heat and crack open 4 eggs and allow them to cook to sunny-side up. DO NOT flip the eggs. 
10. Season with salt and pepper. 
11. After 5 minutes, turn the burners off and close the lid to allow the steam to finish cooking the top of the egg to desired doneness.
12. To plate, place the corned beef hash onto a plate and finish off with an egg. Repeat for remaining dishes. Garnish with sliced chives and enjoy!