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Corned Beef Hash with Poached Eggs
Yield: 12 servings
| INGREDIENTS |
WEIGHT |
MEASURE |
| Yukon gold potatoes, steamed |
2 lb. 8 oz. |
- |
| Oil |
As needed |
- |
| Cooked corned beef |
1 lb. 8 oz. |
- |
| Fresh chopped rosemary |
- |
2 Tbsp. |
| Fresh chopped chives |
- |
1 Tbsp. |
| Fresh chopped thyme |
- |
2 Tbsp. |
| Unsalted butter |
8 oz. |
1 cup |
| Salt and Pepper |
To taste |
- |
| Eggs |
- |
12 large |
| Chopped chives |
- |
2 Tbsp. |
DIRECTIONS
- Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
- Julienne the corned beef into 1/4-inch wide strips; reserve
- In large skillet, melt butter over medium heat. Stir in potatoes and herbs; sauté 2 minutes. Stir in beef; sauté additional 2 minutes. Season to taste with salt and pepper. Remove from heat; keep warm.
- Poach eggs in small batches in acidified water (1 teaspoon vinegar to 1 quart water) until whites are set (completely coagulated and firm) and yolks begin to thicken (no longer runny, but not hard). Remove and keep warm.
- To serve, portion about 1/2 cup hash on small plate. Top with a poached egg. Sprinkle on 1 teaspoon chives. Serve immediately.
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