Corned beef hash with Poached Egg

Corned Beef Hash with Poached Egg

Yield: 12 servings

Ingredients

  • 2 lb. 8 oz. Yukon Gold potatoes, steamed
  • Oil, as needed
  • 1 lb., 8 oz. corned beef
  • 2 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh chives, chopped
  • 2 tbsp. fresh thyme, chopped
  • 8 oz. (1 cup) unsalted butter
  • Salt and pepper, to taste
  • 12 large eggs
  • 2 tbsp. chopped chives

Directions

  1. Dice potatoes. Deep fry or sauté potatoes in oil until crisp. Remove and reserve.
  2. Julienne the corned beef into 1/4-inch wide strips; reserve.
  3. 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.
  4. 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.
  5. To serve, portion about 1/2 cup hash on small plate. Top with a poached egg. Sprinkle on 1 teaspoon chives. Serve immediately.

EggPops

Commodity Board Recipes

Entrees



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

FEATURED SCHOOL RECIPE

POWER PACK OPTION

OUR RECIPE OF THE MONTH

Bacon Truffle Deviled Eggs