Corned Beef Hash with Poached Eggs
The BEST thing about making "Corned Beef and Cabbage" for Saint Patrick's Day is waking up to this HASH the next morning!
Servings: 4
Ingredients
HASH:
- 2 c. chopped boiled red potatoes or leftover potatoes from Corned Beef & Cabbage
- 2 c. diced cooked corned beef
- 1/4 c. corned beef cooking liquid or chicken broth
- 1/2 med. yellow onion grated
- 1/2 clove garlic minced
- 1 T. whole grain mustard
- 1 T. flat-leaf parsley chopped
- 1/4 tsp. dried thyme
- 1 pinch nutmeg
- freshly ground black pepper
- 1/4 c. plus 1 T. unsalted butter divided
EGGS:
- 4 c. cold water
- 2 T. distilled white vinegar
- 1/2 tsp. kosher salt
- 8 lg. eggs
Instructions
- HASH: In a large bowl, mash 1 cup of potatoes with a fork. Add the remaining 1 cup of potatoes, corned beef, cooking liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper. Cover and store in the refrigerator overnight or at least 4 hours.
- Set up for poaching the eggs. Combine the water, vinegar, and salt in a large skillet; bring to a gentle simmer.
- Remove the hash mixture from the refrigerator. Heat 1/4 cup of butter in a large non-stick skillet over medium-high heat. When the foaming subsides, add the hash mixture, and cook, stirring, for 30 seconds.
- Using a spatula press the mixture down into a round cake the size of the skillet. Cook shaking the skillet occasionally, for 4 minutes. Reduce the heat to medium and continue cooking, moving the skillet occasionally, until the underside is browned and crusty, about 6 minutes more.
- To flip the hash, set a plate the size of the skillet on top of the pan. Carefully invert the pan so the hash falls onto the plate as an intact cake. Invert the hash onto another plate, cooked side up.
- Return the skillet to the heat, raise heat to medium-high, and heat the remaining 1 tablespoon butter. When the foaming subsides, slide the hash into the skillet cooked-side-up. Cook shaking the skillet occasionally, for 3 minutes. Reduce the heat to medium and cook, shaking the skillet occasionally, until the underside is browned and crispy, about 5 minutes more.
- EGGS: While the corned beef hash is cooking, crack the eggs into separate cups. Carefully slide the eggs into the hot poaching liquid. Poach the eggs, turning occasionally with a spoon, until the whites are firm, about 3 to 5 minutes. Using a slotted spoon, remove the eggs and transfer them to a kitchen towel. Lightly dab the eggs with a paper towel to remove any excess water.
- Divide the hash among bowls or plates and top with the poached eggs. Garnish with more parsley if desired and serve immediately.
Notes
Alternately, in step 5 you could cook the hash until golden brown and crispy, then use a spatula to turn the hash over adding more butter to the pan to crisp up the other side.
Speak Your Mind