Corned Beef Hash with Poached Eggs
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Yield: 8 servings
Check out this video: Hash and EggsFor the poached eggs:
Ingredients:
1 teaspoon salt8 large eggs
Instructions:
Pour enough water into large roasting pan to reach a depth of 2 inches. Pour enough water into a large skillet to reach a depth of 1-1/2 inches; add 1 teaspoon salt to skillet and bring to a simmer.Crack each egg into a separate custard cup. Working with 4 eggs per batch, gently slide 1 egg at a time into simmering water in skillet. Cook just until egg whites are set, about 1 minute (yolks will be only partially cooked).
Using a slotted spoon, carefully transfer eggs to prepared roasting pan with water. Reserve skillet with water.
For the hash:
Ingredients:
4 cups (approx.) roasted vegetables (from corned beef recipe)2 large eggs, beaten
2 cups finely chopped corned beef
Kosher or sea salt
Freshly ground black pepper
3 tablespoons olive oil
2/3 cup sliced red onion
Instructions:
Chop leftover vegetables roughly and place in a large bowl. Add eggs and corned beef. Season to taste with salt and pepper; stir well. Set aside.In a large frying pan over medium-high heat, add oil and saut
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