Corned Beef Hash with Poached Egg

Votes: 1

How to Make Corned Beef Hash with a Poached Egg

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 419, total fat 30 G., saturated fats 14 G., proteins 20 G., carbohydrates 17 G., fiber 3 G., cholesterol 438 mg, sodium 773 mg, sugar 2 G.

Hash is a popular Western dish made from leftover corned beef and roasted vegetables, typically served for breakfast with a side of scrambled eggs. But many people love it so much that they even prepare corned beef specifically for hash. Leftover cooked vegetables (potatoes, carrots, onions) and corned beef are diced and pan-fried until crispy. For a beautiful presentation, top each serving with a couple of poached eggs, which you can slice open to drizzle the delicious yolk over the potatoes and meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Hash

2 cups boiled red potatoes, cut into pieces
2 cups diced cooked corned beef
1/4 cup corned beef or chicken broth liquid
Half a medium yellow onion, grated
Half a clove of garlic, crushed with a fork
1 tbsp chopped fresh flat-leaf parsley
1 tbsp. grainy mustard
1/4 tbsp dried thyme
A pinch of nutmeg
1/4 cup + 1 tbsp unsalted butter

Eggs

4 cups of cold water
0.5 cups distilled white vinegar
0.5 tbsp coarse salt
8 large eggs

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, red potatoes, pastrami, parsley, whole grain mustard, nutmeg, thyme

Cooking the dish according to the recipe:

In a large bowl, mash 1 cup of potatoes with a fork. Add the remaining potatoes, corned beef, corned beef liquid, onion, garlic, mustard, parsley, thyme, and nutmeg. Season generously with pepper and mix well. Refrigerate overnight or for at least 3 hours.
Prepare to boil eggs:

Combine water, vinegar and salt in a large skillet and bring to a low simmer.

Heat a large, well-seasoned cast-iron skillet over medium-high heat. Add 1/4 cup butter and heat. When the foam subsides, add the hash mixture and cook, stirring, for 30 seconds. Press the mixture with a spatula to form a patty the size of the skillet. Cook, shaking the skillet occasionally, until the hash begins to brown on the bottom, about 4 minutes. Reduce the heat to medium and continue cooking, shaking the skillet occasionally to prevent the hash from sticking, until the bottom is golden brown and crispy, about 6 minutes more.
To flip the hash, place a plate the size of the pan in the skillet. Flip it over so the hash lands on the plate like a single pie. Invert the hash onto another plate. Return the skillet to medium-high heat; add the remaining 1 tablespoon butter. When the foam subsides, place the hash in the skillet, right 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 more minutes.
While the corned beef hash is cooking, crack an egg into a cup and carefully drop it into the simmering water in the pan. Quickly repeat with the remaining eggs. Cook the eggs, turning them occasionally with a spoon, until the whites are firm or to your desired doneness, about 3-5 minutes. Using a slotted spoon, transfer the eggs to a kitchen towel. Lightly pat the eggs dry with the towel to remove excess water.
Divide the hash among bowls and top with poached eggs. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Breakfast / Festive dishes / Main courses / Vegetables and mushrooms / Eggs and dairy products / Potato dishes / Boiled potatoes / Potato side dishes / Food Network - recipes / American cuisine

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