Corned Beef Hash with Perfect Poached Eggs
Just like at your favorite diner! Poached eggs and hash, maybe with a side of buttered homemade toast… What better way to start your day? This may not be everyone’s weekday go-to, but Saturday or Sunday morning when you have a day full of chores or hiking or other physical activity, this meal will set you up for a productive day!
Corned Beef Hash
2-3 C Diced Corned Beef (buy corned beef at the deli in ¼” thick slices and cubed)
1 Medium Onion
2 C Diced White or Sweet Potato (precooked)
2 C Diced Beets (precooked – optional)
3 Tbsp Butter or Olive Oil
1 teasp Salt
Fresh Parsley, chopped for garnish
*For a vegetarian option, you can replace the corned beef with tofu or tempeh – marinate it ahead with salt, brown sugar, cinnamon, mustard powder, black pepper, cloves, allspice, and ginger. Rinse and pat dry before cooking. Or just add extra vegetables for a veggie hash.
In a large skillet, heat butter or olive oil and add onions, cooking until they become translucent.
Add the vegetables and corned beef, stirring to brown but not burn.
Turn heat to low and cook a bit longer to caramelize, again making sure not to burn it. At this point, don’t stir. Press down slightly with a metal spatula, then flip it to the other side to caramelize.
Serve hot onto individual plates and put eggs on top.
2-3 Tbsp Cider Vinegar
Fresh Eggs (Fresher eggs will poach better.)
Large wide pot of boiling water.
Small fine-mesh strainer.
4-8 Ramekins or small bowls.
Read through the instructions before you start!
Boil the water with the vinegar.
Turn heat to a low boil.
Crack eggs one by one into the strainer to drain off the more liquid part of the whites, then place each egg in its own ramekin or bowl.
Gently pour the eggs one at a time into the boiling water. Make sure the pan is wide enough that the eggs are not crowded.
Using a slotted spoon, remove the eggs after 3-4 minutes (depending on how you like your yolks) and place on top of the hot corned beef hash.