Corned Beef Hash with Poached Eggs
Yield: 8 servingsCheck out this video: Hash and Eggs
For the poached eggs:
Ingredients:1 teaspoon salt
8 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