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Corned Beef Hash with Poached Eggs Yield: 12 servings |
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| 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.